Food Science and Technology

Nature of the Subject

An understanding of food is increasingly crucial to individual and societal well-being. The world faces challenges in terms of food production, nutritional well-being, food safety and quality. As a major global industry, the food industry has to respond to consumers who increasingly demand greater choice, convenience and safety, whilst aiming to develop and manufacture food products to meet the needs and wants of rapidly changing societies. Students will learn about key aspects of food science and technology including nutritional science, food processing, safety and quality, and food related issues with impact on society.

What is food science?

A study of food science involves gaining knowledge about nutrition, and about the changes that occur in food through its cooking and processing. This requires scientific methodology, gaining evidence from observation and or experimentation. We can use our human senses to evaluate the colour, flavour and texture of food, but require scientific instruments and expertise, e.g. to test food samples for harmful pathogens, or to calculate nutritional values.

What is food technology?

Technology can be defined as the application of scientific knowledge for practical purposes that can lead to improved efficiency as well as new affordances [i.e. possibilities for action] (Spector, 2012; Stevenson, 2013). Historically food technology has helped with providing food for growing populations that have moved from rural to urbanized areas, becoming reliant on food that is produced for them by others.

An emphasis on appropriate and sustainable food production and processing is increasingly important and is dependent on both scientific evidence and technological practical application. It is necessary to have an understanding of the nature of nutritional raw materials, production processes and technological innovations within the food industry in order to determine how the wide-ranging food needs of individuals and societies can be met. The development, production and supply of food are based on scientific understandings of the physical, chemical, nutritional and microbiological properties of foods. Food technologists need an understanding of food science and its technological application, as well as imagination and creativity, to be able to develop new solutions to global needs.