Food science research covers composition, processing, safety, nutrition, cooking, and consumption of foods. Scientists work in various contexts, studying the chemistry and microbiology of foods, experimenting with probiotics, and analyzing foodborne pathogens. They also research food preparation, processing, packaging, and storage to ensure safety and extend shelf life. Food science engineers design new processing equipment, and quality control personnel perform routine health inspections and quality checks. The safety and quality of food depend on the work of expert food scientists at all levels of production.
Food science is a very broad field of research, which includes studies on the composition, processing, safety, nutrition, cooking and consumption of foods. Scientists can work in a variety of different contexts, depending on their specialty. Most food science research takes place in university laboratories and research and development institutes, where experts study the composition of foods and determine their nutritional values. Food science experts may also work as quality control specialists or health care investigators with the government.
Much of food science is devoted to understanding the chemistry and microbiology underpinning different foods. Scientists attempt to break foods down into their most basic component parts, compounds such as starches, fats, and carbohydrates. Chemists and microbiologists analyze the chemical structure and function of these compounds to determine their importance in the composition of foods and the effects they may have on human digestion. Many experts experiment with probiotics and living cultures to better understand their significance in creating food products. Scientists often study the biology and chemistry behind dangerous foodborne pathogens and experiment with different methods to remove harmful bacteria and viruses from food products.
Food preparation, processing, packaging and storage are the subject of extensive research by food scientists to ensure safety and extend shelf life. Scientists could research new preservatives or packaging techniques to keep food from spoiling. They may also try to process or store food at different temperatures to determine the best way to maintain safety and quality. Dedicated food scientists have had many breakthroughs in processing and preservation technology, such as the pasteurization of dairy products and freeze-dried products.
Food science engineers design new and more efficient processing equipment. These professionals often focus on increasing the level of automation of machinery to lighten the load on workers. Engineers design computer equipment to monitor processing and detect the presence of harmful bacteria. As automated machinery becomes more popular in processing plants, food scientists typically spend more time interpreting data from computer programs and less time physically manipulating food in its production.
Food science professionals may work for government agencies or food industry parent companies to perform routine health inspections and quality checks in processing plants. Quality control personnel select samples of processed products and perform various tests to ensure they are safe for public distribution. Scientists can test the chemical composition of finished products, set expiration dates and perform taste tests. The safety and quality of the food that consumers buy depends on the work of expert food scientists at all levels of production.
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