Food is an essential part of our lives, and it's no surprise that it has been the subject of extensive research. From biochemical properties to molecular gastronomy, food science is a complex and ever-evolving field. It involves the study of physical and chemical interactions in food, as well as the application of physicochemical techniques and instruments for the analysis of food. Food regulation is also an important part of food science, as it helps to ensure that products are safe and of high quality.
The Korean Society for Food Science and Technology (KosFost) is one example of a company dedicated to food science. With specialized training in Applied Food Science, there are many exciting career opportunities for those with the right qualifications. These include developing new food products, designing processes to produce them, choosing packaging materials, conducting shelf life studies, and testing microbiological and chemical properties. Food science is a relatively new discipline that emerged in response to social changes taking place in developed countries.
It is believed to be a further step towards a better understanding of the development and application of technology and food. One example of this is the technology developed by scientists at Washington State University, which could help reduce sodium levels in processed foods while retaining flavor and texture. When conventional careers were blocked due to the pandemic, many people found alternative jobs as instructors in home economics departments. This provided a foundation for many modern food science programs.
Other topics covered include food additives, the physicochemical properties of foods, flavor chemistry, product development, food engineering and packaging. The four main topics of food science are molecular gastronomy, physical chemistry of food, food regulation, and product development. Each topic has its own set of principles and techniques that are used to create and maintain a healthy food supply. By understanding these topics, we can gain a better understanding of how our food is produced and how it affects our health.