Areas of Research
Food Science integrates and applies knowledge within the disciplines of chemistry, engineering, biology, and nutrition to preserve, process, package, and distribute foods that are nutritious, wholesome, affordable, desirable, and safe to eat.
- Food Engineering and Processing
- Food engineering research includes engineering principles in fluid dynamics and heat transfer, and applying those principles to applications in food processing and packaging.
- Food Microbiology
- Of major importance is the study of microorganisms causing food spoilage. However "good" bacteria such as probiotics are becoming increasingly important in food science. In addition, microorganisms are essential for the production of foods such as cheese, yoghurt, other fermented foods, bread, beer and wine.
- Food Chemistry
- Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological substances include such items as meat, poultry, lettuce, beer, and milk as examples.
- Food Choice
- Food choices may be studied at the individual, family or community level. Research in the department currently focuses on individual choices and those made within the context of family meals.
