Food Bytes: What Is Food Science, Anyways?

As we approach the Institute of Food Technologists' Annual Meeting and Expo (IFT17), we at The Ropella Group are preparing a series of Food Bytes, looking at what we need to know ahead of the conference. Perhaps the most basic piece of information about this industry is what its work is actually about.

No, food science is not what happens when elementary school students grow lima beans in wet paper towels. Food technology is not microwaves, toasters, or barbecue grills (although their uses in cooking the foods we eat can play a part in a food technologist's studies).

According to the IFT: "Food science is the study of the physical, biological, and chemical makeup of food; and the concepts underlying food processing. Food technology is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe food."

Food science and technology are the sort of disciplines that are at their best when most people don't have to think about their existence. The hard work of these dedicated professionals allows the general public to put their trust in manufacturers and providers of food and beverages, so that we don't have to worry about whether the things we eat every day are safe and healthy.

The study of food science has told us what balance of nutrients we need to eat to stay at optimal functioning. It teaches us how best to cultivate those nutrients. Food technology applications pull together the lessons of food science to make the things we eat healthier, safer, more sustainable - and, of course, more delicious.