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Encyclopedia > Food science

Food science is a discipline 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 agricultural sciences, and is usually considered distinct from the field of nutrition. Look up Harvest in Wiktionary, the free dictionary. ... Look up Slaughter in Wiktionary, the free dictionary. ... Cooking is the act of preparing food. ... Agricultural science is a broad multidisciplinary field that encompasses the parts of exact, natural, economic, and social sciences that are used in the practice and understanding of agriculture. ... The updated USDA food pyramid, published in 2005, is a general nutrition guide for recommended food consumption. ...

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 particular food product and its properties. In the U.S., food science is typically studied at land-grant universities. This pack of diced pork says display until 7 May and use by 8 May Shelf life is that length of time that food, drink, medicine and other perishable items are given before they are considered unsuitable for sale or consumption. ... A university is an institution of higher education and of research, which grants academic degrees. ... Motto: (Out Of Many, One) (traditional) In God We Trust (1956 to date) Anthem: The Star-Spangled Banner Capital Washington D.C. Largest city New York City None at federal level (English de facto) Government Federal constitutional republic  - President George Walker Bush (R)  - Vice President Dick Cheney (R) Independence from... Land-grant universities (also called land-grant colleges or land grant institutions) are institutions of higher education in the United States which have been designated by Congress to receive the benefits of the Morrill Acts of 1862 and 1890. ...

Food science is a highly interdisciplinary applied science. It incorporates concepts from many different fields including microbiology, chemical engineering, biochemistry, and many others. For the song by 311, see Grassroots Applied science is the exact science of applying knowledge from one or more natural scientific fields to practical problems. ... This article does not cite any references or sources. ... Chemical engineering is the branch of engineering that deals with the application of physical science (e. ... Biochemistry is the study of the chemical processes and transformations in living organisms. ...

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), headquarted 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). Food safety is a scientific discipline describing the handling, preparation, and storage of food in ways that prevent Foodborne illness. ... Food microbiology is the study of the microorganisms which inhabit, create or contaminate food. ... A foodborne illness (also foodborne disease) is any illness resulting from the consumption of food. ... Various preserved foods Food preservation is the process of treating and handling food in such a way as to stop or greatly slow down spoilage to prevent foodborne illness while maintaining nutritional value, density, texture and flavor. ... Food engineering refers to the engineering aspects of food production and processing. ... Product Development is the process of development of products. ... sensory evaluation is ussually the evaluation of foods with the use of the human senses. ... Food chemistry is the study of chemical processes of biological substances that are dead or dying. ... It has been suggested that this article or section be merged with Packaging and labelling. ... Molecular gastronomy is the application of science to culinary practice and more generally gastronomical phenomena. ... The food technology room at Marling School in Stroud, Gloucestershire. ... The food technology room at Marling School in Stroud, Gloucestershire. ... Institute of Food Technologists The Insitute of Food Technologists or IFT is an international, non-profit professional organization for the advancement of food science and technology. ... Flag Seal Nickname: The Windy City Motto: Urbs In Horto (Latin: City in a Garden), I Will Location Location in Chicagoland and northern Illinois Coordinates , Government Country State Counties United States Illinois Cook, DuPage Mayor Richard M. Daley (D) Geographical characteristics Area     City 606. ... International Union of Food Science and Technology The International Union of Food Science and Technology (IUFoST) (pronounced eye-you-fost) is an international non-governmental organization established in 1962 to devote the advancement of food science and technology. ... The European Federation of Food Science and Technology (EFFoST) is a European-based non-governmental organization devoted to the advancement of food science and technology. ...

Some popular books on some aspects of food science or kitchen science have been written by Harold McGee and Howard Hillman. Harold McGee writes about the chemistry, techniques and history of food and cooking and is the author of two books that explain kitchen science in an approachable manner. ... Howard Hillman is an author specializing in travel, cooking, and wine, including a book on kitchen science that has seen three editions. ...

In the October 2006 issue of Food Technology, IFT President Dennis R. Heldman noted that the IFT Committee on Higher Education stated that the current definition the "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] Food Technology is a monthly food science and technology magazine published by the Institute of Food Technologists (IFT) in Chicago, Illinois. ... Dennis R. Heldman (born 1938)[1] is an American food scientist who is best known for his work in food engineering. ...


  1. ^ Heldman, Dennis R. "IFT and the Food Science Profession." Food Technology. October 2006. p. 11.

Further reading

  • Acta Alimentaria, ISSN: 1588-2535 (electronic) 0139-3006 (paper), Akadémiai Kiadó
  • British Food Journal, ISBN: 0007-070X, Emerald Group Publishing Limited
  • Comprehensive Reviews in Food Science and Food Safety, ISSN: 1541-4337 (electronic) 1541-4337 (paper), Blackwell Publishing
  • EuroChoices, ISSN: 1746-692X (electronic) 1478-0917 (paper)
  • Food Hydrocolloids, ISSN: 0268-005X, Elsevier
  • Food Research International, ISSN: 0963-9969, Elsevier
  • Innovative Food Science and Emerging Technologies, ISSN: 1466-8564, Elsevier
  • International Dairy Journal, ISSN: 0958-6946, Elsevier
  • International Journal of Food Science & Technology, ISSN: 1365-2621 (electronic) 0950-5423 (paper), Blackwell Publishing
  • International Journal of Antimicrobial Agents, ISSN: 0924-8579, Elsevier
  • Journal of Food Science
  • Journal of The Science of Food and Agriculture ISSN: 1097-0010 (electronic) 0022-5142 (paper), Wiley
  • LWT - Food Science and Technology, ISSN: 0023-6438, Elsevier
  • Meat Science, ISSN: 0309-1740, Elsevier
  • The Journal of Food Science Education
  • Trends in Food Science & Technology, ISSN: 0924-2244, Elsevier

The Journal of Food Science (usually abbreviated as , or JFS), is an American peer-reviewed scientific journal, published since 1936 by the Institute of Food Technologists of Chicago, Illinois. ... The Journal of Food Science Education (usually abbreviated as JSFE, Print ISSN: 1541-4329, Online ISSN: 1541-4329) is an American online peer-reviewed scientific journal published by the Institute of Food Technologists (IFT) in Chicago, Illinois. ...

External links

food Portal
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Learning resources from Wikiversity
  • Food-Info Largest consumer oriented information on food science and technology in many languages
  • Food Science Australia
  • Institute of Food Technologists - United States
  • Institute of Food Science and Technology - United Kingdom
  • South African Association of Food Scientists and Technologists South Africa
  • International Union of Food Science and Technology - headquartered in Canada
  • Food Science Programme at the Bragg Institute - Australia
  • European Federation of Food Science and Technology
  • Food Science Experiments and Learning Opportunities for Students of All Ages!
  • Food Science Central



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