Food science is a study concerned with all technical aspects of food, beginning with harvesting or slaughtering, and ending with its cooking and consumption. It is considered one of the life sciences, and is usually considered distinct from the field of nutrition.
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Examples of the activities of food scientists include the development of new food products, design of processes to produce these foods, choice of packaging materials, shelf-life studies, sensory evaluation of the product with trained expert panels or potential consumers, as well as microbiological and chemical testing. Food scientists at universities may study more fundamental phenomena that are directly linked to the production of a particular food product and its properties. In the U.S., food science is typically studied at land-grant universities.
Food science is a highly interdisciplinary applied science. It incorporates concepts from many different fields including microbiology, chemical engineering, biochemistry, and many others.
Some of the subdisciplines of food science include:
The main organization in the United States regarding food science and food technology is the Institute of Food Technologists (IFT), headquartered in Chicago, Illinois, which is the US member organisation of the International Union of Food Science and Technology (IUFoST). The European national organisations are organised into the European Federation of Food Science and Technology (EFFoST), based at Wageningen University, the Netherlands.
Some popular books on some aspects of food science or kitchen science have been written by Harold McGee and Howard Hillman.
In the October 2006 issue of Food Technology, 2006-07 IFT President Dennis R. Heldman noted that the IFT Committee on Higher Education gave the current definition of food science as follows: "Food Science is the discipline in which the engineering, biological, and physical sciences are used to study the nature of foods, the causes of deterioration, the principles underlying food processing, and the improvement of foods for the consuming public."[1]
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Another science which would perhaps be the most comprehensive way to not only use analytical skills, but teacher the general population that are not scientists how to methodically cook almost anything by learning simple facts and concepts.
Unlike Home economics, the commonly referred to class in high
school about cooking food, the aim of this book is to use a
hopefully illustrative style to teach about the basic chemical and
physiological composition of food. Using the alton brown guide to
molecular gastronomy, we aim to teach you how food is generally
made.
Of course, our mission is to
"Teach you how to cook, not simply teach you how to read recipes"
What you need to do first to make sure your safe
Areas of the Food Kingdom-explanation of what they are
Food Preparation methods-in generality How size might affect other processes
The Range-history
No Tool Methods to cooking If you kill the microbes, everone is
happy
Liming Since its an acid, it also kills the microbes. [[Food Science/Cooking Methods/notool#salting| Kills Microbes by making it a inhospitable environment.
When You can't afford the actual thing, make it yourself.
-Good Eats -Molecular Gastronomy
   | Institute of Food Technologists - Institute of Food Technologists - The Society for Food Science and Technology |
| | South African Association of Food Scientists and Technologists - SAAFoST - South African Association of Food Science and Technology |
| | European Federation of Food Science and Technology - EFFoST : European Federation of Food Science and Technology |
| | Food Science Experiments and Learning Opportunities for Students of All Ages! - Kitchen Chemistry — Food Science — Penn State University |
| | Department of Food Science at Copenhagen University - Department of Food Science - IFV |
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