Food Science: What It Is and Why It Matters

Food science is a multidisciplinary field of study and practice that involves applying chemistry, nutrition, microbiology, chemical engineering, and physics to food, food groups, and the food system. Despite having roots based on centuries-old techniques, the field and study of food science is relatively new. Sparked by social changes around the world and the need to feed a rising population, the field is growing.

Explore what a food scientist is and how they transform raw foods into the nutritious and delicious foods you eat. 

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What is food science?

Food science examines the chemistry of food. The scope spans the building blocks of life, such as carbohydrates, proteins, fats, water, and fiber. It also includes a view of how the human body processes and stores food and its various nutrients. 

One of the earliest forms of food science is fermentation. As far back as 7000 to 6600 BC, you see evidence of fermenting alcoholic beverages from rice, fruit, and honey in China, and wine in Georgia. Nearly every continent has experimented with fermentation, including Korean kimchi, German sauerkraut, yogurts, and cheeses. 

The way humans prepare food continues to evolve, though some traditions have stayed the same. Companies now make it easier for people to feed themselves on the go, whether it’s a fast food burger or a pre-packaged salad from the grocery store. Even at home, microwavable dinners and ready-quick rice or pasta have become household mainstays for many people.

Some food science specializations optimize methods of preserving and processing food, like freezing, drying, farming, pasteurizing, dehydrating, and canning. Some areas deal with food safety, while others focus on modern ways of processing and developing food, such as genetically engineered foods, flavor chemistry, packaging, and more.

Food science: Why it matters

Maintaining a safe and sustainable food supply is at the heart of what makes food science such an essential field. The Institute of Food Technologists (IFT) notes that food science ensures the global food supply can meet the needs of the population. Experts anticipate that more than nine billion people will inhabit the planet within the next few decades, underscoring the importance of a healthy, accessible supply of nutritious foods [1]. Delve deeper into some of the issues with Food Sustainability, Mindful Eating, and Healthy Cooking, a three-course Specialization from Stanford.

5 fields of food science

The discipline of food science contains five fields that many food scientists concentrate on in their studies. These fields include:

• Sensory science

• Nutrition

• Food Chemistry

• Microbiology

• Engineering and processing

Each discipline has a unique set of attributes, which we explore further below. 

Sensory science

Sensory science and analysis refers to how people evaluate flavors, appearance, and textures of food. In this field, scientists might develop new food products and flavors that are more nutritious or convenient, such as an all-organic frozen lasagna or a new cereal flavor. Others might conduct a focus group of consumers to conduct quantitative descriptive analysis, in which participants assign numerical scores to sensory attributes.

Nutrition

Some food scientists focus on identifying ways to maintain food’s nutritional content while also making it tasty. This might involve fortifying foods with vitamins or folic acid or helping to create a marketing scheme around tomato recipes because studies have shown that heating tomatoes raises their lycopene content [2].

Read more: How to Become a Nutritionist: A Guide

Food Chemistry

Understanding food chemistry is important to making foods healthier. By knowing the structure of raw ingredients, food chemists can help increase a product’s shelf life, ensure consistent texture, and deliver simpler ways to process food. You might study the enzymes of milk to develop ways to keep cow’s milk from spoiling. You could also increase the fiber content of a cracker.

The science of meat production

As much of the world continues to rely on meat as a staple of their diets, the need grows to peer behind the scenes of meat production to ensure its safety. The course Sustainable Food Production Through Livestock Health Management from the University of Illinois provides learners with a strong scientific understanding of food production and its impact, as well as how to engage in the practice more sustainably. Another course, The Meat We Eat, gives an overview of the US and European meat industries, meat inspection and food safety, and quality and packaging.

Microbiology

This field studies how microorganisms like bacteria, yeast, and mold interact with food. Food safety specialists might learn microbiology to understand how to eliminate bad bacteria and mold from foods and then conduct testing to ensure consistency within its supply chain (from processing to transport to retail channels to customers). Fermented foods is another study within microbiology, of dairy products, soy, beverages, vegetables, and more.

Engineering and processing

Food engineers play an important role in transforming raw ingredients into safe, nutritious food. Process engineers then help maintain flavor, color, and shelf life, like creating identical candy bars and deciding on the wrapper material. This involves packaging, like vacuum-sealed meats, and even genetically modifying apples to grow thicker skins. 

Food science occupations

Due to the wide variety of fields within food science, you can choose from careers as diverse as a food science researcher conducting focus groups, a flavor chemist at Nestle deciding on the sensory profiles of a new chocolate, or a product manager at a food and beverage technology start-up.

Where you take your food science career depends on your specific goals and interests. While some food scientists focus on new product development, others work to promote the quality or safety of certain types of food. 

1. Food chemist

Median annual US salary (Glassdoor): $62,042 [3]

Job outlook (projected growth from 2022 to 2023): 6 percent [4]

Requirements: At least a bachelor’s degree, although many earn a master’s or PhD

Food chemists conduct research and assist product developers decide how a particular food should taste, smell, or look. In this role, you might, for example, work with a baked beans company to ensure the beans’ texture isn’t too mushy and that they look appetizing out of the can. 

2. Food scientist

Median annual US salary (Glassdoor):  $79,357 [5]

Job outlook (projected growth from 2022 to 2023): 6 percent [6]

Requirements: Bachelor’s degree, some may earn a master’s or PhD to do food research

Another food scientist might find work at a Nestle factory in quality control of chocolate bars, ensuring each bar is the same size, shape, color, and taste. Some food scientists could end up in a marketing or sales department explaining the difference between sugar and Stevia. Others could be to work for the US Food and Drug Administration (FDA) to determine the safety and saleability of processed food, produce, raw ingredients, and prescription drugs.

3. Nutritionist

Median annual US salary (Glassdoor): $63,732 [7]

Job outlook (projected growth from 2022 to 2023): 7 percent [8]

Requirements: Bachelor’s or master’s in food science, nutrition, or related field, some require state licensure 

Food nutritionists and dieticians work in hospitals, care centers, and as freelancers to create nutrition plans for their clients. As a food nutritionist, you teach clients about their nutritional needs by ordering blood testing and other health monitoring to show them what kinds of foods they need to promote a healthy lifestyle. 

Read more: How to Become a Dietitian

Learn the science of gastronomy on Coursera

Food science is a growing career with various disciplines to ensure the safety, nutrition, and sustainability of food production.

Continue learning and building your skills in food science when you try The Science of Gastronomy course from The Hong Kong University of Science and Technology. It is an introduction to the basic scientific principles behind the methodology of cooking, food preparation, and the enjoyment of eating.

Through the lens of biology, chemistry, and physics, you’ll dive into altering flavor by chemical means, modifying a dish’s color to improve its appearance, and key ingredients for preparing good, healthy food.