Food Science and Technology

Food Science and Technology

Food Science and Technology


Food science is the basic science and applied science of food; its scope starts at overlap with agricultural science and nutrition and leads through the scientific aspects of food safety and food processing, informing the development of food technology. The Institute of Food Technologists defines food science as "the discipline in which the engineering, biological, and physical sciences are used to study the nature of foods, the causes of deterioration, the principles underlying food processing, and the improvement of foods for the consuming public". The textbook Food Science defines food science in simpler terms as "the application of basic sciences and engineering to study the physical, chemical, and biochemical nature of foods and the principles of food processing".

Activities of food technologists include the development of new food products, design of processes to produce these foods, choice of packaging materials, shelf-life studies, sensory evaluation of products using survey panels or potential consumers, as well as microbiological and chemical testing.  Food scientists may study more fundamental phenomena that are directly linked to the production of food products and its properties.

  • Food chemistry
  • Biochemistry
  • Food and nutrition
  • Food microbiology and safety
  • Principles of food processing
  • Food engineering
  • Food storage and transport engineering
  • Technology of milk products processing
  • Fruits processing technology
  • Food industrial economics
  • Instrumental method of food analysis
  • Food additives and ingredients
  • Instrumentation and process control
  • Food packing technology
  • Meat
  • fish
  • and poultry product technology
  • Food biotechnology
  • Food laws
  • standards
  • and regulation
  • Cereals
  • pulses
  • and oilseeds technology
  • Food production trends and programs
  • Cane sugar technology
  • Beverage processing
  • Enzyme technology
  • Food hygiene and sanitation
  • Bakery and confectionary products
  • Waste management in food industries
  • Cold chain management
  • Protein chemistry & technology
  • Juice processing technology
  • Carbohydrate chemistry & technology
  • Food toxicology
  • Grain storage technology
  • Lipid chemistry & technology
  • Confectionary technology
  • Applied food biotechnology

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