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Food science is the basic science and applied science of food; its scope starts at overlap with agricultural science and nutrition and leads through the scientific aspects of food safety and food processing, informing the development of food technology. The Institute of Food Technology 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". The textbook Food Science defines food science in simpler terms as "the application of basic sciences and engineering to study the physical, chemical, and biochemical nature of foods and the principles of food processing".
Rose Marie Valdes Pangborn was an American food scientist, food technologist, professor, and a pioneer in the field of sensory analysis of food attributes. She worked as a sensory scientist in the Experiment Station, Step VIII, served for 35 years at the University of California, Davis. She co-founded the Association for Chemoreception Sciences (ACHEMS), and the Sensory Reception Scholarship Fund (SSSF).
Emil Marcel Mrak was an American food scientist, microbiologist, and former chancellor of the University of California, Davis. He was recognized internationally for his work in food preservation and as a world authority on the biology of yeasts.
The Institute of Food Technologists (IFT) is an international, non-profit scientific society of professionals engaged in food science, food technology, and related areas in academia, government and industry. It has more than 17,000 members from more than 95 countries.
Susan Lynn Hefle was an American food scientist who specialized in food allergens, specifically their detection and safety. Hefle was also a cyclist and a cyclist judge.
The Stephen S. Chang Award for Lipid or Flavor Science has been awarded every year since 1993. It is awarded to a member of the Institute of Food Technologists (IFT) who has made significant contributions to lipid or flavor science. This award is named for Stephen S. Chang (1918-1996), a Chinese-born food scientist who later became a food science professor at Rutgers University in New Brunswick, New Jersey specializing in lipid and flavor research. It was the second IFT award to be named for a living person.
The Bernard L. Oser Award has been awarded since 2000 by the Institute of Food Technologists (IFT). It is awarded to contributions to the scientific knowledge of food ingredient safety or for leadership in establishing principles for food safety evaluation or regulation. This award is named for Bernard L. Oser (1899-1995), a food science researcher who was involved in nutrition and food safety of ingredients. He also was IFT President in 1968-9 who the last surviving charter member of IFT in 1939.
Carl R. Fellers (1893–1960) was an American food scientist and microbiologist who was involved in the pasteurization of dried foods and canning Atlantic blue crab.
Marcel Loncin was a Belgian-born, French chemical engineer who was involved in food engineering throughout his career.
Samuel Abraham Goldblith was an American food scientist. While involved in World War II, he studied malnutrition, and later was involved in food research important for space exploration.
Bernard E. Proctor was an American food scientist who was involved in early research on food irradiation.
Charles J. Bates was an American food scientist who was involved in the development of baking formulas for angel food and devil's food cake, then later developed high fructose corn syrup sweetener for Coca-Cola. Away from his research, Bates was also involved with the Boy Scouts of America in Indiana, earning numerous awards.
Food Technology is a monthly food science and technology magazine published by the Institute of Food Technologists (IFT) in Chicago, Illinois. The magazine addresses current issues related to food science and technology, including research, education, food engineering, food packaging, nutraceuticals, laboratory issues, and other items related to IFT. The magazine is free to IFT members as part of their annual dues.
Dennis R. Heldman is an internationally well-known food engineer. He served as president of the Institute of Food Technologists during 2006–2007.
Daryl Bert Lund is an American food scientist and engineer who has served in various leadership positions within the Institute of Food Technologists, including President in 1990–1991 and editor-in-chief of the Journal of Food Science from 2003-2012. Lund was named one of 26 innovators in Food Engineering magazine's 75th anniversary edition in September 2003.
Daniel E. Weber was the fourth Executive Vice President of the Institute of Food Technologists (IFT), serving in that manner from 1991 until his 2003 retirement.
Philip E. Nelson is an American food scientist who is best known for his work in bulk aseptic processing and packaging of food and the use of chlorine dioxide gas and hydrogen peroxide liquid to commercially sterilize food products and food contact surfaces. He was the Scholle Chair and Professor in Food Processing at the Department of Food Science at Purdue University. Aseptic processing and packaging would be involved in the relief efforts following the 2004 Indian Ocean earthquake and Hurricane Katrina in 2005.
Food physical chemistry is considered to be a branch of Food chemistry concerned with 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 applications of physical/chemical techniques and instrumentation for the study of foods. This field encompasses the "physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of foods"
Nevin Stewart Scrimshaw was an American food scientist and Institute Professor emeritus at the Massachusetts Institute of Technology. Scrimshaw was born in Milwaukee, Wisconsin. During the course of his long career he developed nutritional supplements for alleviating protein, iodine, and iron deficiencies in the developing world. His pioneering and extensive publications in the area of human nutrition and food science include over 20 books and monographs and hundreds of scholarly articles. Scrimshaw also founded the Department of Nutrition and Food Science at the Massachusetts Institute of Technology, the Institute of Nutrition of Central America and Panama, and the Nevin Scrimshaw International Nutrition Foundation. He was awarded the Bolton L. Corson Medal in 1976 and the World Food Prize in 1991. Scrimshaw spent the last years of his life on a farm in Thornton, New Hampshire, where he died at 95.
Catherine Wright Donnelly is Professor of Nutrition and Food Science at the University of Vermont, and the Editor-in-Chief of The Oxford Companion to Cheese, which won the 2017 James Beard Award for Reference and Scholarship.
References
- Mermelstein, N.H. "The Man Behind The Prize." Food Technology. December 2006. p. 23.
