What is Food Science?

Department of Biotechnology and Food Science

What is Food Science?

Food science covers the nature of foods and the changes that occur in them naturally and because of handling and processing.

The field is multi-disciplinary, involving chemistry, biochemistry, microbiology, nutrition, sensory science, food engineering, as well as consumer sciences to give one the scientific knowledge to solve real problems associated with today's and tomorrow's food systems.

The basis of food science lies in an understanding of the chemistry and microbiology of food raw materials and the reactions their components undergo during processing and or storage. Therefore, a complete understanding of processing and preservation methods is required, including primary handling, chilling, smoking, drying, freezing, pasteurization and novel food processing technologies.

Researcher holding a European plaice. Photo — The research involves, among other things, European plaice. Photo: Per Henning/NTNU

The ability to analyze food constituents is developed along with statistical quality control methods. Moreover, food safety aspects are critical issues and must be understood. Other topics covered by the food science division also include the physico-chemical properties of foods, metabolomics, product development, food engineering, and packaging. Food science integrates this broad knowledge and focuses it firstly on foods and secondly on potential side-streams targeting the production of ingredients and supplements to the food and feed industry.

Foods have a significant environmental impact, and food security is one of the world's most considerable challenges today and in the future. The food science division targets improved sustainability in all their activities by putting effort into improved food handling, food quality, processing technologies, and circular food systems.