The job of a Food Scientist specifically involves either maintaining the desirable physical, chemical and microbiological properties of fresh foods until they are consumed, or combining, transforming and stabilizing these raw materials to create food ingredients and products with functional properties that are acceptable to the consumer. The Food Science undergraduate program is structured to give students the fundamental knowledge required to understand and control the various transformations that can occur during food transportation, processing, and storage.
Back in ancient times, food preparation and preservation techniques were developed strictly by trial-and-error. Although a certain amount of trial-and-error is required in any food product development project, testing can be expensive and time consuming and errors can lead to wasted product, sickness or even death. Our goal as Food Scientists is to use science as a tool to minimize the development and operating costs related to food processing, while at the same time maximizing quality and limiting potential health risks. To successfully design and develop any food product or process, certain mathematical concepts must be mastered.
The Food Engineering Skills Handbookwill outline these essential numeracy tools.