Food science: Difference between revisions
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imported>Hayford Peirce (→Areas usually considered part of Food Science: added a couple of vital links) |
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==Areas usually considered part of Food Science== | ==Areas usually considered part of Food Science== | ||
*[[Culinary arts]] – includes food preparation and [[cooking]] | *[[Culinary arts]] – includes food preparation and [[cooking]] | ||
**[[Catalog of French cuisine|French cuisine]] | |||
**[[Catalog of cocktails|Cocktails]] | |||
*[[Food chemistry]] | *[[Food chemistry]] | ||
*[[Food microbiology]] | *[[Food microbiology]] | ||
Revision as of 19:20, 20 July 2007
Food Science concerns everything having to do with the way humans provide, obtain and prepare food. As such, it encompasses a wide range of disciplines, from the growing of agricultural products and the maintaining of domestic animals, to the actual cooking of food. It can be considered a subdivision of Agricultural Science.
This naturally means that, as with many subjects of human study, some Food Science topics fall into other categories as well.
Areas usually considered part of Food Science
- Culinary arts – includes food preparation and cooking
- Food chemistry
- Food microbiology
- Food Technology
Related topics
Links
- Food Science Australia; “Australia's largest food research and development organisation.” [1]
- International Union of Food Science & Technology “is a voluntary, non-profit association of national food science organizations linking the world's best food scientists and technologists” [2]
- Institute of Food Science and Technology (IFST) – not-for-profit European organization whose stated aim is “to advance the standing of food science and technology as a subject and a profession, and to serve the interests of the public and our members.” [3]