Research Areas

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 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.

Study of consumer food choice at the individual, family, and community level. Consumer perception of processed foods, food safety, food ingredients, biotechnology and nanotechnology. Psychophysics of taste and flavor perception, genetic variation in food sensations and reward.

Food engineering research includes engineering principles in fluid dynamics and heat transfer, and applying those principles to applications in food processing and packaging.

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.