Food science: Difference between revisions
Jump to navigation
Jump to search
imported>Robert W King |
imported>Russell D. Jones (fixed link) |
||
| (12 intermediate revisions by 5 users not shown) | |||
| Line 1: | Line 1: | ||
{{subpages}} | |||
'''Food science''' concerns everything having to do with the way humans provide, obtain, process, 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 packaging and formulation of food as products for sale, and even includes [[cooking]]. Many aspects are a subdivision of [[Agriculture|agricultural science]], but naturally, as with many subjects of human study, some food science topics fall into other categories as well. | |||
==Areas usually considered part of | ==Areas usually considered part of food science== | ||
*[[Culinary arts]] – includes food preparation and [[cooking]] | *[[Culinary arts]] – includes food preparation and [[cooking]] | ||
**[[Catalog of American cuisine|American cuisine]] | **[[Catalog of American cuisine|American cuisine]] | ||
| Line 11: | Line 11: | ||
**[[Catalog of Chinese cuisine|Chinese cuisine]] | **[[Catalog of Chinese cuisine|Chinese cuisine]] | ||
**[[Catalog of cocktails|Cocktails]] | **[[Catalog of cocktails|Cocktails]] | ||
**[[ | **[[Restaurant/Catalogs/Famous restaurants|Famous restaurants]] | ||
**[[Catalog of French cuisine|French cuisine]] | **[[Catalog of French cuisine|French cuisine]] | ||
**[[Catalog of global cuisine|Global cuisine]] | **[[Catalog of global cuisine|Global cuisine]] | ||
| Line 18: | Line 18: | ||
**[[Catalog of Thai cuisine|Thai cuisine]] | **[[Catalog of Thai cuisine|Thai cuisine]] | ||
*[[Food chemistry]] | *[[Food chemistry]] | ||
*[[ | *[[history of food]] | ||
*[[Food microbiology]] | *[[Food microbiology and biotechnology]] | ||
*[[Food | *[[Food technology]] | ||
*[[Food photography]] | *[[Food photography]] | ||
*[[Food engineering and processing]] | |||
==Related topics== | ==Related topics== | ||
| Line 37: | Line 38: | ||
* 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.” [http://www.ifst.org/site/cms/contentChapterView.asp?chapter=1] | * 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.” [http://www.ifst.org/site/cms/contentChapterView.asp?chapter=1] | ||
==Footnotes== | |||
{{reflist|2}} | |||
Latest revision as of 11:40, 27 January 2011
Food science concerns everything having to do with the way humans provide, obtain, process, 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 packaging and formulation of food as products for sale, and even includes cooking. Many aspects are a subdivision of agricultural science, but naturally, 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
- history of food
- Food microbiology and biotechnology
- Food technology
- Food photography
- Food engineering and processing
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]