FOOD TECHNOLOGY AND UNIVERSITY OF NUTRITION

AREA OF FOOD SCIENCE:

Food scientists and technologists usually work in the food processing industry, university or the government and help to met consumer demand for food product that are healthful, safe, palatable and convenient. To do this they use their knowledge of chemistry, physics, engineering, microbiology, biotechnology and other sciences to develop new or better ways of preserving, processing, packaging, storing and delivering foods some Food scientists engage is basic research, discovering new food sources, analyzing food content to determine levels of vitamins, fat, sugar or protein or searching for substitutes for harmful or undesirable additives, such as nitrites. They also develop ways to process, preserve, package or store food according to industry and government regulations. Traditional food processing research into functions involving baking, blanching, canning, drying, evaporation and pasteurization will continue to be conducted and will find new application. Other food scientists enforce government regulations, inspecting food processing areas and ensuring that sanitation, safety, quality and waste management standards are met. Food technologists generally work in product development, applying the findings from food science research to the selection, preservation, processing, packaging, distributing and use of safe nutritious and wholesome foods. Food science covers all aspects of food raw material production, processing, distribution, marketing and final composition. Food science is required to perfect controlled atmosphere storage of fruits and vegetables.