food science
Nutrition research field
Food science is the study of the physical, biological, and chemical properties of food and the principles underlying food processing and preservation.
It encompasses nutrition, safety, shelf life, and the development of new products.
A food scientist might work on making low-fat cheese taste better or ensuring packaged meals remain safe for consumption.
Reaction-speeding proteins
- proteinsAmino acid polymers
- amino acidsOrganic compounds forming proteins
- lipidsWater-insoluble biomolecules
- carbohydratesSugar-based energy compounds
polysaccharides · peptides · antioxidants · phytochemicals · denaturation · oxidation · hydrolysis · emulsification
Thermal pathogen elimination process
- sterilizationComplete elimination of microbes
- refrigerationHeat removal for preservation
- freezingExtremely cold
- dehydrationExcessive fluid loss
freeze-drying · canning · vacuum-packing · irradiation · smoking · curing · pickling · salting
Primary nutritional building blocks
- micronutrientsVital substances needed minimally
- vitaminsEssential organic nutrients
- mineralsInorganic natural solids
- dietary fiberIndigestible plant carbohydrate
calories · glycemic index · bioavailability · nutrient density · fortification · enrichment · deficiency · malnutrition
Cells detecting flavors
- mouthfeelOral texture perception
- umamiFifth taste sensation
- off-flavorsUnintended unpleasant tastes
- trigeminalThree-branched facial nerve
Fermenting fungus
- probioticsLive microorganisms aiding digestion
- starter culturesMicrobes initiating fermentation
- anaerobicNot requiring oxygen
- fermentersVessels for microbial conversion
bioreactors · ethanol · acetic acid · koji · wild fermentation · malting · sourdough · inoculation
Engineering using living systems
- plant-based proteinsNutrients from flora
- nanotechnologyAtomic-scale manipulation science
- encapsulationSurrounding on all sides
- clean labelHonest product information
Technique separating mixtures by differential migration
- spectroscopyStudy of light-matter interaction
- mass spectrometryMeasures ionic weight ratios
- calorimetryMeasuring heat in reactions
- microscopyTechnique using powerful lenses
titration · moisture content · colorimetry · pH meter · refractometry
Disease-causing microorganisms
- contaminationIntroduction of impurities
- SalmonellaRod-shaped food-poisoning bacterium
- E. coliIntestinal rod-shaped bacterium
- ListeriaCapitalized bacterial taxonomic name
cross-contamination · sanitation · traceability · toxins · mycotoxins · pesticide residues · adulteration · recall
enzymes
Reaction-speeding proteins
- proteinsAmino acid polymers
- amino acidsOrganic compounds forming proteins
- lipidsWater-insoluble biomolecules
carbohydrates · polysaccharides · peptides · antioxidants · phytochemicals · denaturation · oxidation · hydrolysis · emulsification · gelation
pasteurization
Thermal pathogen elimination process
- sterilizationComplete elimination of microbes
- refrigerationHeat removal for preservation
- freezingExtremely cold
dehydration · freeze-drying · canning · vacuum-packing · irradiation · smoking · curing · pickling · salting · shelf life
macronutrients
Primary nutritional building blocks
- micronutrientsVital substances needed minimally
- vitaminsEssential organic nutrients
- mineralsInorganic natural solids
dietary fiber · calories · glycemic index · bioavailability · nutrient density · fortification · enrichment · deficiency · malnutrition · absorption
taste receptors
Cells detecting flavors
- mouthfeelOral texture perception
- umamiFifth taste sensation
- off-flavorsUnintended unpleasant tastes
trigeminal · astringency · viscosity · crispness · palatability
yeast
Fermenting fungus
- probioticsLive microorganisms aiding digestion
- starter culturesMicrobes initiating fermentation
- anaerobicNot requiring oxygen
fermenters · bioreactors · ethanol · acetic acid · koji · wild fermentation · malting · sourdough · inoculation
biotechnology
Engineering using living systems
- plant-based proteinsNutrients from flora
- nanotechnologyAtomic-scale manipulation science
- encapsulationSurrounding on all sides
chromatography
Technique separating mixtures by differential migration
- spectroscopyStudy of light-matter interaction
- mass spectrometryMeasures ionic weight ratios
- calorimetryMeasuring heat in reactions
microscopy · titration · moisture content · colorimetry · pH meter · refractometry
pathogens
Disease-causing microorganisms
- contaminationIntroduction of impurities
- SalmonellaRod-shaped food-poisoning bacterium
- E. coliIntestinal rod-shaped bacterium
Listeria · cross-contamination · sanitation · traceability · toxins · mycotoxins · pesticide residues · adulteration · recall · hygiene standards
- Food Scienceenzymes, carbohydrates, proteins, pH, vitamins
- academic fieldsmathematics, biology, chemistry, physics, history
- Applied Sciencesengineering, medicine, biotechnology, pharmacology, robotics
- biology careersmarine biology, wildlife biology, microbiology, bioinformatics, lab technician
- nutrition sciencedietetics, macronutrients, micronutrients, nutrient absorption, nutrient deficiency
- R&D fieldsclinical trials, drug development, engineering research, biotech, agricultural research
food sciencehome cooking
Meals prepared at residence
traditional cooking · artisanal cooking · rustic cooking · kitchen wisdom · hearth cooking
food sciencepure mathematics
Mathematics pursued abstractly
food, science, scientist, foods, scientific, seafood, foodie, fast food, sciences