Food Science is the application of microbiology and biochemistry to improve the taste, nutrition, and the food supply. It takes some one with skills to convert raw food products into safe, attractive foods and beverages. Graduates are qualified for careers in quality assurance, product development, research, sales, technical services, purchasing, and production management. Food Science is food processing, preservation, evaluation, and distribution.
Food science is an applied science.
Food science students usually have training in basic sciences such as physics, mathematics, inorganic chemistry, organic chemistry, biochemistry, biology, microbiology, etc. That means anybody with an interest in the basic sciences such as chemistry, physics, and biology can apply their knowledge and interest to processing and preservation of foods. A career in food science is very beneficial, with a degree in food science many things are given to you. The jobs in the market of food are around every corner. Naomi Wheeler Web Links Annotated Bibliography American Association of Cereal Chemists, Inc.