Food science is a field based on science as it applies to food systems. It encompasses all the steps taken from the time a food material is grown or raised to the time that it reaches the consumer. By aiming at reducing post-harvest losses through new techniques, food science contributes to increasing the food supply and minimizing the effects of energy and water-intensive farming which would be necessary to compensate for losses. Through microbial analyses and the constant development of new analytical techniques, food supply and security is closely monitored in developed countries, thus reducing food-induced illness as a public health concern in these areas. Analysis and transformation of food materials has also led to the isolation of certain nutrients, such that the fortification or enrichment of to correct or even eliminate deficiencies in certain populations is possible.

 

The main responsibilities of the food scientist include the development of new food products, the improvement and evolution of existing foods and, last but far from least, ensuring that foods are safe for consumption through different scientific approaches. Food science is a field which reunites elements of chemistry, biochemistry, microbiology and engineering, all while welcoming innovation.