Food science is an interdisciplinary field, concerned with the study of how food is grown, processed, manufactured, eaten and disposed of. Food science essentially is the broad science concerned with food; its scope begins to overlap with agricultural science, nutrition and food science and extends through the complete scientific aspects of food processing and safety, informing the emergence of improved food technology. The discipline is internationally recognized and has various organizations involved in its study. These include national and international agencies and organizations, governmental and non-governmental organizations, academic institutions, universities and colleges.
Foods science may also apply to the study of production, handling, preserving and marketing of foods and related activities. Some foods scientists may work in related fields as laboratory technicians or technologists. In the United States, the United Kingdom, Australia and Canada, food science departments at universities, colleges and other post-secondary institutions offer professional development, technical training and certification for food scientists. In addition, there are professional organizations that provide seminars and educational courses on new food products and new advances in food science. They sponsor research by university researchers, allowing food scientists to develop new products. Similarly, national and local government bodies offer subsidies and tax rebates to promote the production, processing and consumption of food products.
Extension specialists to help in the formulation of policies concerning food products. They conduct researches and provide information on new advances in food science and introduce related technologies. Extension specialists may be employed by local, state and federal agencies to conduct research and analysis on food products and food safety. Some extension specialists work in the private sector and may be involved in various aspects of food science, such as product research, consumer information and promotion, policy analysis, and market evaluation. There are also many career choices for those in this field, which include food technologists, food safety monitors and laboratory technicians.
A number of colleges and universities offer courses on food technology, food safety, nutrition and related subjects. Many students who participate in these programs may work in the related fields after graduation, either as full-time workers or part-time researchers. Part-time researchers can find work in both private industry and governmental agencies, while full-time students may choose to work in public research facilities or in universities. Many food scientists may work in the pharmaceutical and food manufacturing industries.
Food scientists play an important role in developing and promoting the production of new food products. They ensure that the production procedures and ingredients used in food production are strictly followed. They are also responsible for ensuring that the safety of food is maintained in food processing plants and food distribution centres. In addition, they improve quality control and ensure consistent quality control measures.