Food Science in University of Minnesota, Twin Cities Campus, USA

Food Science in University of Minnesota, Twin Cities Campus

Food science involves creating new food products and making current products more stable, nutritious, convenient, reliable, and safe. The program is offered through the College of Food, Agricultural and Natural Resource Sciences. Food science applies chemistry, microbiology, and engineering to the science and technology of making foods.

• Chemistry—because foods undergo chemical reactions when they are heated, frozen, mixed with each other, and stored.
• Microbiology—because many foods are made by microorganisms (e.g., bread, cheese, yogurt, sauerkraut, tempeh), and because microorganisms cause extensive, rapid, and often dangerous spoilage.
• Physics and engineering—because foods must be constructed, moved through the factory, made safe, and distributed intact to the consumer.

 

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