It is the application of chemistry to the development, processing, packaging, preservation, storage, and distribution of foods and beverages for the purposes of obtaining a safe, economical, and aesthetically pleasing supply of food for people worldwide. Noel Anderson, associate research director at Kraft General Foods, points out that few people recognize the science that is behind the food products they consume. While food science involves the application of chemistry, biology, physics, biochemistry, microbiology, nutrition, and engineering to the development and distribution of food, the major portion of a food science curriculum is chemistry. They also test samples to make sure foods and beverages meet food laws and experiment with new foods, additives, and preservatives.
Food chemistry encompasses activities from agricultural raw materials to consumer end-use products.
Anderson explains that to make a pudding-type dessert that would be sold out of the refrigerated section of the supermarket, you begin with milk which provides the liquid and the protein for the system. Then, you add starch to thicken the formulation. As starch expands, it traps liquids that help create the pudding texture. But after two or three days, the expanded starch molecules start coming back together and the starch leaks water, which, for a consumer product, is undesirable. Though Tieleman has a Ph.D., she suggests that it is really only necessary if you are interested in teaching.