Food that starts with o

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Food science brings together multiple scientific disciplines. It incorporates concepts from fields such as chemistry, physics, physiology, microbiology, and biochemistry. Activities of food scientists include the development of new food products, design of processes to produce these foods, choice of packaging materials, shelf-life studies, sensory evaluation of products using survey panels or potential consumers, as well as microbiological and chemical testing. The Institute of Food Technologists defines food science as “the discipline in which the engineering, biological, and physical sciences are used to study the nature of foods, the causes of deterioration, the principles underlying food processing, and the improvement of foods for the consuming public”. Some of the subdisciplines of food science are described below.

Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. Food physical chemistry is the study of both physical and chemical interactions in foods in terms of physical and chemical principles applied to food systems, as well as the application of physicochemical techniques and instrumentation for the study and analysis of foods. Food engineering is the industrial processes used to manufacture food. Food microbiology laboratory at the Faculty of Food Technology, Latvia University of Life Sciences and Technologies. Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food, including the study of microorganisms causing food spoilage. Food technology is the technological aspects. Early scientific research into food technology concentrated on food preservation.

Nicolas Appert’s development in 1810 of the canning process was a decisive event. The process wasn’t called canning then and Appert did not really know the principle on which his process worked, but canning has had a major impact on food preservation techniques. In 2009, Foodomics was defined as “a discipline that studies the Food and Nutrition domains through the application and integration of advanced -omics technologies to improve consumer’s well-being, health, and knowledge”. Foodomics requires the combination of food chemistry, biological sciences, and data analysis. Foodomics greatly helps the scientists in an area of food science and nutrition to gain a better access to data, which is used to analyze the effects of food on human health, etc. It is believed to be another step towards better understanding of development and application of technology and food.