Food science

Food science is a disipline concerned with all aspects of food begining after harvesting and ending with consumption by the consumer. It is often considered one of the agricultural sciences, and it is a field which is entirely distinct from the field of nutrition. Examples of the activities of food scientists include the development of new food products (such as Pop tarts[?]), design of processes to produce these foods, choice of packaging materials, shelf-life studies, sensony evaluation of the product with potential consumers, and microbiological testing. Food scientists in universities may study more fundamental phenomena that are directly linked to the production of a particular food product.

Food scientists are generally not directly involved with the creation of genetically modified (bio-engineered) foods.

Some main areas of food science:

Food safety

Food engineering[?]

Food chemistry[?]

Product development[?]

Sensory analysis[?]