As a food scientist, I understand the interaction between food and the people who eat it.
We determine the nutrition value and content of the food and develop better preservatives and food safety techniques.
We evaluate the taste and flavor of the food. We also produce new food products.
Food scientists establish low-cost wholesale food production methods and also investigate and set the standards for safety and quality.
We understand
1: FORMULATION
how various ingredients work together to make a finished product. This is more food chemistry and an understanding of the chemistry of ingredients and how they change when mixed, heated, and cool are essential.
2: PROCESS ENGINEERING
this area is more concerned with the physical properties of foods and ingredients and what happens to those properties as you heat, cool, pump, work, sheer, etc. It can be manufactured at a plant or it can be designing new equipment to make novel foods or to make foods taste fresher or last longer.
3: PACKAGING
We understand the best packaging material for protection, tampering resistance, and special physical, chemical, or biological needs. Which bears a nutrition facts label and other information about food being offered for sale.
how the chemistry and physical state of food changes over time in different packaging can be a part of this as well, along with the machinery that gets the food into the package.
4: INTERACTION
We understand the INTERACTION between food and the people who eat it. - This could be sensory science - why something tastes and smells good. This can be very technical human physiology and chemistry or it could be more "touchy-feely". Ask people which version of a product they like the best and why. Or it could be nutrition. Unbelievable how many mysteries we still have about how the body uses food. Nutrition scientists can be very straightforward - dieticians - what and how much should I eat, preparing menus for people and teaching them how to eat healthy - or can be very complicated research on what people eat and how it affects them.
And to add to the list, I help in
Developing signature Recipes
Menu Development
Recipe Formulation
Facility management
Day-to-day operations of a kitchen
Restaurant operations
Consumer research sensory testing
Nutrition chart
Cost Analysis
Design restaurant kitchen layout
Writing prep and order guide
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