What is Food Science?

Food Science and its impact:

Food science is the study of the physical, biological (including microbiological) and chemical makeup of food. Food scientists and technologists apply many scientific disciplines, including chemistry, engineering, microbiology, epidemiology, nutrition and molecular biology to the study of food to improve the safety, nutrition, wholesomeness and availability of food.

Depending on their area of specialization, food scientists may develop ways to process, preserve, package and /or store food, according to industry and government specifications and regulations. Consumers seldom think of the vast array of foods and the research and development that has resulted in the means to deliver tasty, nutritious, safe and convenient foods.

The Food Science Industry:

Food scientists at the University of Arkansas are highly involved in research and collaboration through the University of Arkansas System Division of Agriculture and have been recognized for their achievements by many other food science organizations.