Food science

The study of the physical, biological, and chemical makeup of food and the scientific concepts underlying food processing and nutrition.

the science of food
food research
food study
food sciences
food investigation
food technology
the science of foods

knowledge

sector-specific

Food science is an essential knowledge of the following occupations:

Food analyst: Food analysts perform standardised tests to determine the chemical, physical, or microbiological features of products for human consumption.
Food technologist: Food technologists develop processes for manufacturing foodstuffs and related products based on chemical, physical, and biological principles and technology. They design and plan layouts or equipment, oversee staff, engage in controlling, and improve food technologies in food production processes.
Food biotechnologist: Food biotechnologists study the life cycle of food from its preservation up to the spoilage and the food-borne pathogens. They research and understand food-borne diseases in order to prevent them. They ensure that food products abide by government regulations regarding food health and safety.

Dietitian: Dietitians assess specific nutritional requirements of populations or individuals throughout their lives and translate this into advice which will maintain, reduce risk to, or restore people’s health. Using evidence-based approaches, dietitians work to empower individuals, families and groups to provide or select food which is nutritionally adequate, safe, tasty and sustainable. Beyond healthcare, dietitians improve the nutritional environment for all through governments, industry, academia and research.
Food science lecturer: Food science lecturers are subject professors, teachers, or lecturers who instruct students who have obtained an upper secondary education diploma in their own specialised field of study, food science, which is predominantly academic in nature. They work with their university research assistants and university teaching assistants for the preparation of lectures and of exams, grading papers and exams and leading review and feedback sessions for the students. They also conduct academic research in their field of food science, publish their findings and liaise with other university colleagues.
Food grader: Food graders inspect, sort and grade food products. They grade food products according to sensory criteria or with the help of machinery. They determine the product’s use by grading them into the appropriate classes and discarding damaged or expired foods. Food graders measure and weigh the products and report their findings so the food can be further processed.
Prepared meals nutritionist: Prepared meals nutritionists value ingredients, manufacturing processes, and foodstuffs in order to assure nutritional quality and suitability of prepared meals and dishes. They study nutritional value of foodstuffs and dishes and advise on the composition of different meals or dishes for human feed (allergenic items, macro and micronutrients, …)
Food regulatory advisor: Food regulatory advisors are extra-judicial or judiciary technical experts. They ensure food industry practices comply with the regulatory norms. They perform audits, make diagnosis and monitor activities of inspection. These experts have expertise in food processing, food analysis, quality, safety, certification, traceability. They update, review, and approve labelling designs, develop nutrition facts panels, and ensure that products and labels meet appropriate standards and regulations.

Food science is optional for these occupations. This means knowing this knowledge may be an asset for career advancement if you are in one of these occupations.

Biotechnical technician: Biotechnical technicians perform technological work in assistance of scientists. They work in laboratory settings where they help scientists to research, develop and test forms of biotechnology. They set up lab equipment, prepare scientific tests and gather scientific data.
Industrial cook: Industrial cooks create new food designs and recipes. They prepare, measure and mix ingredients to prepare foodstuff products. They control and regulate temperatures, monitor cooking process, assign specific baking tasks, and direct workers in task performance.
Sensory scientist: Sensory scientists carry out sensory analysis in order to compose or improve flavours and fragrances for the food, beverage and cosmetics industry. They base their flavour and fragrance development on sensory and consumer research. Sensory scientists carry out research and analyse statistical data to meet customers expectations.
Food and beverage packaging technologist: Food and beverage packaging technologists assess appropiate packaging for various food products. They manage matters in relation to packaging while ensuring customer specifications and company targets. They develop packaging projects as required.
Journalist: Journalists research, verify and write news stories for newspapers, magazines, television and other broadcast media. They cover political, economic, cultural, social and sport events. Journalists must conform to ethical codes such as freedom of speech and right of reply, press law and editorial standards in order to bring objective information.
Osteopath: Osteopaths provide therapeutic treatment of disorders in the musculoskeletal system to patients with physical issues such as back pain, joint pain and digestive disorders. They mainly use manipulation of the body tissues, touch, stretching and massage techniques to relieve the patients` pain and promote a healthy lifestyle.
Biochemical engineer: Biochemical engineers research on the field of life science striving for new discoveries. They convert those findings into chemical solutions that can improve the wellbeing of society such as vaccines, tissue repair, crops improvement and green technologies advances such as cleaner fuels from natural resources.
Bioengineer: Bioengineers combine state of the art findings in the field of biology with engineering logics in order to develop solutions aimed at improving the well-being of society. They can develop improvement systems for natural resource conservation, agriculture, food production, genetic modification, and economic use.
Critic: Critics write reviews of literary, musical and artistic works, restaurants, movies, television programs and other themes for newspapers, journals, magazines, radio, television and other media. They evaluate theme, expression and technique. Critics make judgements based on their personal experience and knowledge.

References

1. Food science – ESCO