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What is Food Science
Food is a basic
commodity in the lives of all people. Every day from birth
to death people must eat. What we eat will depend upon a variety of factors.
While availability of food is perhaps the greatest consideration, nutritional
needs as well as cultural background, quality and cost also influence eating
habits. The processing of food for human consumption lies, directly or
indirectly, in the domain of the food scientist.
Briefly defined, food science is the study of the physical, chemical
and biological characteristics of food through all phases of its manufacture
and processing, starting from the raw material and ending with its final
presentation to the consumer. The field of food science is not new, however,
it has taken on new importance and dimensions as people have moved from
a rural to an urban society. The massing of population into small area,
the availability of satisfactory preservation methods, and the possibility
of long distance, rapid transport of food to urban areas, as well as the
marked change in our eating lifestyle, have profoundly changed the way
in which food is processed.
Food science utilizes the tools of chemistry, physics, mathematics,
microbiology, engineering and other basic sciences to study and improve
the way food is processed, handled, and preserved. Improvement and development
of new and old food products are ongoing exercises. Food science has thus
developed into an important applied science. The complexity of this science
can be approached at many different levels. These are specialized areas
requiring their own separate expertise, existing to further improve the
quality of food, and complementing one another in order to maintain the
highest degree of scientific knowledge.
MISSION STATEMENT
"To implement education, research and outreach
programs designed to foster knowledge
and understanding of the composition, processing, quality and safety of foods to ensure
a wholesome, high quality and sustainable food supply.
Food Science is the study of food
and food components in relation to their utilization
and safety through use of the biological, chemical and physical sciences. Our faculty has
expertise in the basic sciences, food science and food technology. We conduct research on the
processing, functional quality, and safety of foods, apply the resulting knowledge in
education and training of students and provide technical information and assistance to the
food industry, consumers and government. We strive to achieve excellence in all our activities,
to produce meaningful outcomes, and to be accountable to the stakeholders who have invested in us".
CAREER OPPORTUNITIES
Students graduating from Food Science at the undergraduate or graduate
levels are very much in demand and will find rewarding careers in the following
areas of specialization:
The Faculty provides a job placement service to help students find
summer employment as well as permanent positions.
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