Introduction
Food science and food technology are closely related fields that play critical roles in the food industry and the broader food system. They each have a distinct focus and require different skill sets. The following provides an accessible explanation of the key differences between food science and food technology.
What is Food Science?
Food science is the study of food's physical, biological, and chemical makeup. It focuses on understanding the properties and behaviours of different foods and their constituents, including:
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Composition: analysing the chemical and nutritional content, flavour, texture, and appearance of food and drink.
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Processes: studying how food components change during processing, preservation, and storage.
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Food safety and quality: understanding how to ensure that food is safe to consume, by identifying and managing the hazards, and controlling contaminants, pathogens, and spoilage organisms.
Food scientists typically have a background in chemistry, biology, or microbiology, and play a key role in the food industry. They conduct research to create new food products, or improve existing ones, focusing on optimising sensory properties such as taste and texture, and enhancing nutritional content. Additionally, they engage in research to understand health benefits of food components which is essential for continuous improvement and innovation in the food industry.
What is Food Technology?
Food technology is the practical application of food science. It involves using scientific knowledge to develop, preserve, package, and distribute food products. Food technologists play a crucial role in ensuring the safety and quality of food products, as well as in the innovation and improvement of food processing techniques.
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Product development: creating new food products and improving existing ones.
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Quality assurance: ensuring that food products meet safety and quality standards.
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Food safety: ensuring food is safe to consume by understanding the hazards and, developing processes, to manage risks and ensure it is safe.
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Processing and packaging: developing methods to process and package food efficiently and sustainably.
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Preservation: enhancing shelf life and maintaining the quality of food over time.
Food technologists often have backgrounds in food science or other food related Science, Technology, Engineering, and Mathematics (STEM) subjects including engineering, as well as associated disciplines of culinary or consumer science. They strive to adapt research and development carried out by food scientists into commercial products.
Summary
In summary, food science and food technology are complementary fields essential to the food industry and wider food system. Food science provides foundational knowledge about the properties and behaviours of food, while food technology translates this knowledge into practical applications for food production, packaging, storage, and distribution. Together, they aim to ensure that our food is delicious, safe, healthy, nutritious, consistent, and sustainable.