Sunday, 22 May 2005 - 11:00 AM

This presentation is part of: Food Science

Food Science and Technology

Geetha Ghai and Mukund Karwe. Rutgers University, New Brunswick, NJ

Food Science is a coherent and systematic body of knowledge and understanding of the nature and composition of food materials, and their behavior under the various conditions, which they may be subject. Food Technology is application of food science to practical treatment of food materials so as to convert them into food products of the kind, quality and stability, and so packaged and distributed, as to meet the needs of consumers for safe, wholesome, nutritious and attractive foods (Institute of Food Technologists). A food scientist studies chemical, physical, and microbiological make up of food; develops ways to process, preserve and store food according to the specifications and regulations of industry and government. To get a degree in food science at Rutgers, students have to take courses in physics, chemistry, mathematics, biochemistry, nutrition, microbiology, and engineering. It typically takes 4 years to get a B.S. in food science. Students have a choice of specializing in four areas: food chemistry, food biological technologies, food operations & management, and food science & management economics. The job opportunities for food science graduates have been and will continue to be extremely good. Our strong curriculum with emphasis on science, allows our graduates to pursue careers in food industry, regulating agencies, medicine, business, or teaching.

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