Archive for February, 2010

A Food Scientist

Typically, it’s people trained in Food Science who are responsible for supplying the abundance of safe and nutritious foods found on the store shelves. Food Scientists are the people who make sure our food supply is safe, convenient, and long-lasting, yet still as nutritious as possible.

Food Science is an applied field, where numerous disciplines like chemistry, physics, engineering, biochemistry, microbiology, and even psychology are applied to the production and preservation of foods. In contrast to cooks and chefs, whose main interests are in the kitchen, Food Scientists are concerned with the large-scale production of high-quality nutritious foods that are safe for consumption, particularly after extended times of storage.