What is Food Science?
[2023-03-19 23:23:15]
Food science is an interdisciplinary field including chemistry, biochemistry, nutrition, microbiology and engineering, providing scientific knowledge to people and solving practical problems related to all aspects of food systems. The foundation of this field is to understand the chemical components of food ingredients such as proteins, carbohydrates, fats, water, and the reactions they undergo during processing and storage. A thorough understanding of processing and preservation methods including drying, freezing, pasteurization, canning, irradiation, extrusion and the like is required. The ability to analyze food ingredients and statistical quality control methods were developed. It is also important to understand the microbiological and safety aspects of food. Other topics include food additives, physicochemical properties of food, flavor chemistry, product development, food engineering and packaging. Food science integrates this broad knowledge and focuses on food
Food science is a field that continues to evolve relatively newly, mainly to address social changes in North America and other developed countries. The food industry initially provided primary products only for final preparations at home, and it can itself satisfy the market demand for more refined, refined and convenient products I understood what I can do. The need for easy-to-prepare convenience foods raises serious scientific and technological challenges that can not be achieved without knowledge of complex chemistry / biochemistry of food systems and methods of protecting them. Processors are strongly responsible for quality, safety, and nutrition as society's dependence on cooked foods is increasing. In order to ensure high quality and competitive products, scientific principles and new technologies are applied to food production, and the necessary knowledge is the academic field of food science.
Food science is applied science devoted to food research. The Food Technology Research Institute defines food science as "the subject of engineering, biology and physics to study the nature of food, the cause of degradation, the principle of food processing, and the improvement of consumer foods" . Basic science and engineering to study the physical, chemical and biochemical properties of food and the principle of food processing "
Introduction to Food Science, Introduction to Food Processing I, Cooking Science I, Cooking Science II, Sensory Evaluation, Chemistry of Food and Dairy Products, Quality Assurance, Food Microbiology, Food Development, Food Hygiene, Food Law and Regulation, Supervisor Work Experience, ServSafe® Certification, introduction of food system, quantitative food cost management, basic nutrition management. To support this exciting new program, the US Department of Agriculture (USDA) has allocated $ 190,000 to buy state-of-the-art laboratory equipment. The Jordan Agricultural Science and Technology Academy assigned $ 190,000 to the laboratory refurbishment. Study preparation for laboratory work, the use of the latest and advanced equipment in student projects, practical training, better understanding of relevant scientific principles, and the success of the industry after graduation