Food science

Article By:

Potter, Norman N. Department of Food Science, Cornell University, Ithaca, New York.

Last reviewed:October 2021

DOI:https://doi.org/10.1036/1097-8542.267300

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• Food science, published June 2014:Download PDF Get Adobe Acrobat Reader

The study of the physical, chemical, and biological properties of foods as well as the sensory, nutritional, storage properties, and safety of foods. Food properties are influenced by growing, harvesting, and slaughtering practices, preservation and preparation methods, processing and storage conditions, and packaging (see illustration). Food science and its applications must be further concerned with economics and marketing; food preferences of various populations; quality assurance and control; regulatory aspects dealing with safety, wholesomeness, and honest representation; and the production of affordable, quality food on a worldwide basis. Therefore, food science interfaces with and draws upon many disciplines, including chemistry, physics, mathematics, the plant and animal sciences, biochemistry, enzymology, microbiology, genetics, engineering, statistics, computer science, nutrition, toxicology, psychology, and law.

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