Welcome to Easy 4 Learning dashboard to get knowledge about Food Science and Nutrition Technology.
Applying chemistry, nutrition, microbiology, chemical engineering, and physics to food, food groups, and the food system is the multidisciplinary subject of research (and practise) known as food science.
If you wanted to work as a food scientist or study the topic, there are several areas you might focus on.
The evaluation of flavors, appearances, and textures of food is referred to as sensory science and analysis. In this area, researchers may create novel flavors and food products that are healthier or more convenient, such an all-organic frozen lasagna or a fresh cereal flavor. Others could hold a consumer focus group to undertake a quantitative descriptive study, in which participants rate the sensory qualities using a number scale.
Some food scientists concentrate on finding methods to preserve food’s nutritional value while simultaneously improving its flavour. This may entail adding vitamins or folic acid to meals, or developing a marketing strategy centred around tomato recipes, as studies have shown that boiling tomatoes increases their lycopene content.
Making meals healthy requires an understanding of food chemistry. Food chemists may assist extend a product’s shelf life, guarantee uniform texture, and provide easier methods for processing food by understanding the structure of basic materials. To find techniques to prevent cow’s milk from rotting, you can research the milk’s enzymes. A cracker’s fibre content might also be raised.
This discipline investigates the interactions of microorganisms including mould, yeast, and bacteria with food. Microbiology is a subject that food safety experts may study in order to comprehend how to remove harmful bacteria and mould from meals. They may then perform tests to verify consistency across the supply chain (from processing to transit to retail channels to consumers). Microbiology also studies fermented foods, which include dairy, soy, drinks, veggies, and more.
Engineering and processing
meals engineers are crucial in the process of turning uncooked components into wholesome, safe meals. Then, process engineers assist in maintaining flavour, colour, and shelf life by producing similar candy bars and choosing the type of wrapper to use. This entails packing, such as vacuum-sealed meats, and even manipulating apples genetically to produce apples with thicker skins.