Food Science is a comprehensive field that deals with the study of all aspects related to food, including the chemical and biological composition of food, production and preparation processes, storage, and quality and food safety. This major aims to improve food quality, develop new food products, and ensure food safety through the application of scientific and technological knowledge.

Fields of study in food science:
Food Chemistry:

• Chemical composition: the study of the chemical components of foods such as carbohydrates, proteins, fats, and vitamins.
• Chemical Reactions: Understand the chemical reactions that occur during food processing and storage and how they affect quality and flavor.

Food Microbiology:

• Pathogenic microorganisms: the study of bacteria, viruses, and fungi that can cause food contamination.
• Fermentation: The use of microorganisms in the production of fermented foods such as yogurt, cheese, and bread.

Food Engineering:

• Production Processes: Design and improve production and processing processes to maintain food quality and safety.
• Packaging: Developing packaging techniques that maintain the quality and safety of food during storage and transportation.

Food Analysis:

• Quality tests: Conduct tests to evaluate the physical, chemical and sensory properties of food.
• Sensory evaluation: The use of sensory techniques to evaluate the flavor, texture and appearance of food products.

Food Product Development:

• Product innovation: developing new food products that meet the needs and preferences of consumers.
• Recipe Improvement: Modify existing recipes to improve quality, flavor and nutritional value.

Nutrition and Health:

• Nutritional value: Evaluating and improving the nutritional value of foods and their impact on human health.
• Functional Nutrition: Developing functional foods that promote health and reduce disease risk.

Food Quality and Safety Management:

• Quality Management Systems: Implementing systems such as HACCP and ISO 22000 to ensure food safety.
• Quality Control: Develop strategies to continuously evaluate and ensure food quality.

Required skills:

• Extensive scientific knowledge: in the fields of chemistry, biology, biotechnology, and engineering.
• Analytical and research skills: the ability to analyze data and conduct field and laboratory research.
• Technical capabilities: to use modern tools and techniques in food processing and analysis.
• Project Management Skills: To plan, implement and manage food production projects effectively.
• Communication skills: to transfer knowledge and interact with work teams, customers and suppliers.

Work fields:

• Food companies: developing and improving food products and ensuring quality and safety.
• Laboratories and research centers: Conduct research to improve production processes and product quality.
• Government Bodies: Work with food regulatory agencies to ensure compliance with health and quality standards.
• NGOs: Participation in nutrition and public health programmes.
  Education: Teaching food science and technology in schools and universities.

Importance of food science:

• Achieving food security: contributes to the production of sufficient foodstuffs to meet the needs of the growing population.
• Ensuring food safety: Ensures that safe and healthy food is produced for consumers.
• Improving the quality of life: It contributes to providing high-quality foods that support health and well-being.
• Innovation and Development: Supports innovation in the food industry to meet changes in consumer needs and preferences.
• New Product Development: Creating new products that meet market needs such as organic and gluten-free foods.
• Improving production processes: applying modern technologies to improve efficiency and reduce waste in production processes.
• Sustainable Packaging: Developing environmentally friendly packaging solutions that maintain product quality and reduce waste.
• Marketing and Distribution: Develop effective marketing strategies to reach consumers and increase sales.

The Food Science major combines scientific knowledge with practical applications to ensure the production of high-quality and safe foodstuffs, making it a field of great impact in improving the health and well-being of consumers and supporting economic development.