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Food Science Departments/Programs in Universities

Food science is an interdisciplinary field that combines chemistry, biology (especially microbiology), and engineering and applies these principles to food, specifically food processing, food preservation, and food product development, among other applications. Food scientists tend to work in industry, government, or academe and generally specialize in one or more subspecialties of food science, including packaging, flavors, ingredient functionality, sensory science, food safety, or quality assurance. The Institute of Food Technologists (IFT) is the international umbrella professional association for food scientists and food science academic programs, with related associations such as the Society of Flavor Chemists, National Environmental Health Association’s Food Safety Area, Food Service and Packaging Institute, and Research Chefs Association to name a few, as well as interdisciplinary product-specific groups such as the ...

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