The foods you eat daily are the result of extensive food research, systematic research on a variety of food properties and compositions. Foods are biochemical because, in most cases, they or their raw ingredients are or were living beings. Molecular gastronomy is a subdiscipline of food science that seeks to investigate the physical and chemical transformations of ingredients produced in the kitchen. The dangers of a high-sodium diet are well documented, but a new technology designed by scientists at Washington State University could help reduce sodium in processed foods while retaining flavor and texture.
Food regulation is the process of determining standards for products, defining safety, and inspecting products. The physical chemistry of food is the study of physical and chemical interactions in food in terms of the physical and chemical principles applied to food systems, as well as the application of physicochemical techniques and instruments for the study and analysis of food. Food science remains a relatively new and growing discipline, which emerged primarily as a response to social changes taking place in North America and other parts of the developed world. It is believed to be a further step towards a better understanding of the development and application of technology and food.
Food Science is a practical name used to describe the application of scientific principles to creating and maintaining a healthy food supply. To ensure competitive and high-quality products, scientific principles and new technologies are being applied to food manufacturing and the necessary body of knowledge has become that discipline called Food Science. The Korean Society for Food Science and Technology, or KosFost, claims to be South Korea's first company dedicated to food science. With this special training in Applied Food Science, there are many exciting and productive careers with a wide range of employment opportunities for the trained professional, such as.
The activities of food scientists include the development of new food products, the design of processes to produce these foods, the choice of packaging materials, shelf life studies, the sensory evaluation of products using survey panels or potential consumers, as well as testing microbiological and chemical. When conventional careers were blocked, they found alternative jobs as instructors in home economics departments and used it as a basis to lay the foundations 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.