Food science allows us to make the best use of our food resources and minimize waste. Most food materials are of biological origin. How they behave during harvest, processing, distribution, storage and preparation is a complex problem. Full knowledge of all the important aspects of the problem requires broad-based training.
Food science is the broad field of science used to better understand and solve the real-world problems surrounding the complex food system. The entire food science industry includes biochemistry, chemistry, nutrition, microbiology and even engineering. In essence, food science studies the overall composition of food. Scientists must understand basic nutrition concepts, such as carbohydrates, fats, proteins and water, to better understand how they react to each other when processed or preserved.
The profession of food science offers many exciting, global, diverse and significant career opportunities. Food science technology has to do with the development of new and improved quality foods, the different food processes to produce modified foods, the materials needed to package food, shelf life, sensory evaluation, and chemical and consumer testing of food. Scientists related to the food industry are known as food scientists. They make a report and study food products and their changing properties.
Food science includes multiple scientific disciplines and concepts such as chemistry, physiology, microbiology, biochemistry, and chemical engineering. Food science helps develop methods and ways by which food can be produced for a growing population and prevent it from perishing. Food scientists apply the basic principles and knowledge of chemistry, microbiology, engineering and business to research, develop, process, evaluate, package and distribute food. Food scientists are responsible for the safety, taste, acceptability, and nutrition of processed foods.
They develop new food products and the processes for their production. Food scientists can focus on basic research, food safety, product development, processing and quality control, packaging, or market research. Food scientists can work in food processing plants or food ingredients where raw foods are converted into beverages, cereals, dairy products, meat, poultry, fish and seafood, fruit and vegetable products, snacks, ready meals and animal foods. They also monitor the area, such as packaging and food processing, which further reduces the growth of organisms.
Throughout an 11-month program, you'll continue to develop your skills to establish a career in Ireland's burgeoning food science industry. Food quality, associated with thousands of lives, only dedication and focused work can guarantee the food security of the food that is produced. However, these easy-to-prepare and practical foods come with problems and challenges that only highly trained scientists can solve. All foods are biochemical because, in most cases, foods or their raw ingredients are or were living entities.
Some food scientists carry out research on stabilizers, antioxidants, acidulants, flavors and food additives. Demand not only relates to food science, production management and quality control, but also to the commercial areas of sales and marketing, regulation, and the global supply chain. You can complete a food science certification that will provide you with most of the training you need to apply to food science positions. Find out what Clodagh Fahy, one of Innopharma's Business Management and Food Technology graduates, has to say about her master's degree in food science.
You can also take an initial position as a food scientist and continue working toward your master's degree in this field in your spare time. If you choose to pursue a career in toxicology, you will carry out studies on foods to investigate how different substances and chemicals affect them. Many Irish companies are already taking up the challenge and are moving forward, with major players such as Greencore, Glanbia and Kerry Foods preparing to meet the demands. .
