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About Food Science and Technology

Today, we’re going to be taking an in-depth look at everything that relates to food science and technology, and how professionals like Humberto Ojeda Avila have made a living in the field. Let’s take a look at the basics of everything in this field

What is Food Science?

Food science is the study of the physical, biological, and chemical makeup of food; the causes of food deterioration; and the concepts that are associated with how food is processed as well.

Food scientists and technologists apply strict, scientific disciplines which include chemistry, engineering, microbiology, and nutrition to the studies of food to improve the safety, nutrition, wholesomeness, and availability of food.

Depending on their area of expertise, food scientists like Humberto Ojeda Avila, may develop ways to process, preserve, package, and/or store food according to the rules imposed by the industry and government specifications and regulations.

What is Food Technology?

Food technology is the utilization of food science for the selection, preservation, processing, packaging, distribution, and use of food in a safe manner.

Similar fields can include analytical chemistry, biotechnology, engineering, nutrition, quality control, management as it relates to food safety.

What is Food Processing and Manufacturing?

Food processing is the treatment of food substances that changes its properties in order to preserve it, which will help in improving its quality or make it functionally more practical for specific usage.

Food processors take a raw animal, vegetable, or marine materials and turn them into edible products through the use of labor, machinery, energy, and scientific knowledge of the subject matter.

Chemical, biological, and mechanical processes are used to convert relatively bulky, perishable, and typically inedible food materials into shelf-stable, convenient, and palatable foods and beverages that are suitable for consumption.

Food processing is one of the biggest manufacturing industries in the United States.

According to the FDA, there are around 44,000 food processors and 113,000 food warehouses in the U.S. that provide processed foods to our country, and exports throughout the world.

The processors can include canners, producers, wineries, and other miscellaneous food and beverage manufacturers and distributors that are relevant to the scenario.

Interestingly enough, there are more than 1.2 million retail food facilities (restaurants, grocery stores, and other places) that serve or sell foods directly to their consumers.

What is Food Research?

Food research is a careful, systematic study, investigation, and gathering of information about foods and the components that it’s made of.

What is Food Manufacturing? Food manufacturing is the mass production of food products from raw animal and plant materials while adhering to the principles of food technology.

What is Product Development?

Product development is the fabrication of new flavors, colors, or varieties of pre-existing products and/or the creation of entirely new products altogether.

What is Quality Assurance and Quality Control?

Both quality assurance and quality control involve the process of ensuring that products are manufactured safely and correctly so that ingredients and finished products are tested and meet safety and other specifications that require your full cooperation.

What is Food Regulation?

Food regulation is the process of assessing the standards for products, defining safety, and inspecting products. Regulations are imposed by your local government.

Options for Food Science Careers

If you’re looking to get into the career of food science and achieve a status like Humberto Ojeda Avila, then it would be in your best interest to adhere to the following advice:

The Food Science option provides a strong knowledge base and intricate understanding of chemistry, biology, engineering, physics, statistics, genetics, biochemistry, microbiology, and nutrition that is applied toward the preservation, processing, packaging, and distribution of foods that are wholesome, affordable and safe.

The undergraduate curriculum has been approved by the Institute of Food Technologists (IFT) and offers two career track options, a Food Science Option and an Industry Option.

These tracks provide will provide promising career opportunities in areas that include food product/ process design, technical service, research and development, quality assurance, food safety, food law, regulatory oversight, technological innovation, marketing, corporate sales, sensory evaluation, and operations management

The purpose of this rigorous curriculum is to prepare Food Scientists for career opportunities in food and other allied industries, or for further studies in graduate or professional schools.

See an academic advisor for specific course listings in order to have a better understanding of what else is required in order to secure a job in this field.

These careers can involve things like food processing, manufacturing, technical service, food product development, operations management, regulatory oversight, and other technology-based opportunities.

Keep in mind that there are a variety of options out there, readily available for you to pursue.

There is also a wide variety of opportunities available for student-level internships, scholarships, and programs for studying abroad which provide real-world experience and increase your opportunities for employment after completing a baccalaureate degree.

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