# food science

> applied science devoted to the study of food

**Wikidata**: [Q1637030](https://www.wikidata.org/wiki/Q1637030)  
**Wikipedia**: [English](https://en.wikipedia.org/wiki/Food_science)  
**Source**: https://4ort.xyz/entity/food-science

## Summary
Food science is an applied science focused on the study of food, encompassing its chemical, physical, and biological properties to ensure safety, quality, and nutritional value.

## Key Facts
- Definition: Applied science devoted to the study of food (source: Wikidata description)
- Part of: food chemistry (study of chemical processes and interactions of all biological and non-biological components of foods), food technology (academic discipline regarding the healthy preparation of foods), and 3D food printing (3D printing technique to make food)
- Related field: nutrigenomics (science studying the relationship between human genome, nutrition and health)
- Notable practitioners: Rose Marie Pangborn (American food scientist), Harold McGee (American food writer), David L. Katz (American physician)
- Wikidata identifiers: P373: Food science, P646: /m/01ldv2, P920: LEM201009732, P950: XX524950, P1245: 1520, P1296: 0086206, P1368: 000337557, P1617: 7bbec9ad-5b31-448b-92d7-b07ed081673a, P2347: 8510, P2581: 15882239n, P3106: science/food-science, P3365: scienza-dell-alimentazione, P3417: Food-Science, P3827: food-science, P4644: 78521a78-d0b6-41ca-ae11-d1af9da8a3cb, P6366: 31903555, P6870: 3328, P8168: Q246106, P8189: 987012126344705171, P8529: 3006, 300699, P9084: food-science-and-technology, P10203: 1106, P10283: C31903555, P10376: food-science/food-science, P11850: education/dictionaries-thesauruses-pictures-and-press-releases/bromatology, P12385: bromatologia, P12582: 20110803095529176, P13204: zwkp4e8t, P13388: isut135, P13426: b98f3a77-397d-41d7-9507-e7a3e47210b1, P13591: concept/9c9cbe58-02bf-454c-8a0c-8f018b9900a6, P13613: 90311, P13780: disciplines/75
- Wikipedia presence: Article titled "Food science" with 45 sitelinks
- Aliases: bromatology, food science and technology, culinary science, food technology
- Part of: Q420, Q2329, Q21201, Q123518019
- Instance of: Q28797, Q11862829
- Subclass of: Q336, Q83588, Q123518019

## FAQs
### What are the main branches or subfields of food science?
Food science encompasses several specialized areas including food chemistry (studying chemical processes and interactions of all biological and non-biological components of foods), food technology (academic discipline regarding the healthy preparation of foods), and 3D food printing (technique to make food).

### Who are some notable figures in food science?
Notable practitioners include Rose Marie Pangborn (American food scientist), Harold McGee (American food writer), and David L. Katz (American physician).

### What are the key applications or impacts of food science?
The field focuses on ensuring food safety, improving nutritional value, and developing new food products through scientific understanding of food properties.

### How is food science organized or classified?
Food science is classified as an applied science under the broader category of food science and technology, with aliases including bromatology and culinary science.

### What are the key identifiers for food science?
The discipline has multiple identifiers across different knowledge bases including a Freebase ID (/m/01ldv2), a MeSH descriptor, and an ANZSRC classification.

## Why It Matters
Food science plays a critical role in ensuring food safety, improving nutritional quality, and developing innovative food products. By applying scientific principles to food systems, the field addresses challenges related to food preservation, processing, and distribution. Its interdisciplinary nature combines chemistry, biology, and engineering to solve complex problems in food systems, ultimately contributing to public health and food security worldwide.

## Notable For
- Interdisciplinary scope: Integrates knowledge from chemistry, biology, and engineering to study food systems
- Multiple aliases: Known as bromatology, food science and technology, culinary science, and food technology
- Global recognition: Wikipedia article exists in multiple languages and is indexed in major reference works
- Comprehensive identifiers: Holds unique IDs across multiple knowledge bases including Freebase, MeSH, ANZSRC, and BnF
- Strong academic foundation: Classified under applied sciences with specific subcategories in academic taxonomy

## Body
### Definition and Core Focus
Food science represents an applied scientific discipline dedicated to the systematic study of food. It examines the chemical, physical, and biological properties of food materials to understand their behavior during processing, storage, and consumption. The field aims to ensure food safety, enhance nutritional value, and develop innovative food products through scientific principles.

### Classification and Hierarchy
Food science is classified as an applied science with multiple related disciplines. It falls under the broader category of food science and technology, which includes specialized subfields such as food chemistry and food technology. The discipline is positioned within the hierarchy of scientific knowledge as an instance of food science and technology, with subclass relationships to broader categories like applied sciences and nutritional sciences.

### Terminology and Aliases
The field has multiple designations across different contexts and languages. In English, it's commonly referred to as food science and technology, while the term bromatology is used in some academic contexts. Non-English equivalents include "scienza dell'alimentazione" in Italian and "bromatologia" in Polish, reflecting its international recognition.

### Knowledge-Base Identifiers
The discipline maintains comprehensive identification across various knowledge systems:
- **Freebase ID**: /m/01ldv2 (recorded 2013-10-28)
- **Golden.com ID**: XX524950 (accessed 2022-09-10)
- **MeSH Descriptor**: D054647 (category "Nutrigenomics")
- **MeSH Tree Codes**: H01.158.273.180.350.349, H01.158.273.343.350.349, H02.533.468 (genomics and nutritional science)
- **ANZSRC 2020**: 321003 ("Nutrigenomics and personalised nutrition")
- **BnF Thesaurus**: 59922 (French term "Nutrigénomique")
- **Encyclopædia Britannica**: topic/nutrigenomics

### Relationship to Related Fields
Food science maintains strong connections to other scientific disciplines:
- **Food Chemistry**: Focuses specifically on the chemical processes and interactions of all biological and non-biological components of foods
- **Food Technology**: An academic discipline regarding the healthy preparation of foods
- **3D Food Printing**: A specialized technique using 3D printing to create food products
- **Nutrigenomics**: A related field studying the relationship between human genome, nutrition, and health

### Notable Practitioners
Several individuals have made significant contributions to the field:
- **Rose Marie Pangborn**: American food scientist with contributions to food chemistry and sensory evaluation
- **Harold McGee**: American food writer known for his work on food science and culinary science
- **David L. Katz**: American physician specializing in nutrition and preventive medicine

### Academic and Public Presence
Food science maintains substantial visibility in academic and public domains:
- **Wikipedia**: Article titled "Food science" with 45 sitelinks and versions in multiple languages
- **Quora**: Dedicated topic "Food science" indicating public interest and discussion
- **JSTOR**: Archived topic ID for historical literature
- **NCI Dictionary of Genetics Terms**: Includes an entry, confirming recognition in genetics reference works

### Applications and Emerging Directions
While the source material doesn't list specific applications, the classification under food science and technology implies relevance to:
- Food safety and quality control
- Nutritional analysis and dietary recommendations
- Food processing and preservation techniques
- Development of novel food products
- Personalized nutrition based on genetic factors
- Sustainable food systems and resource management

The field continues to evolve with emerging technologies including advanced food processing methods, biotechnology applications, and digital innovations in food systems. Its interdisciplinary nature allows for collaborative research that bridges fundamental science with practical applications in food systems.

## References

1. BBC Things
2. YSO-Wikidata mapping project
3. BabelNet
4. Quora
5. [Source](https://vocabs.ardc.edu.au/viewById/316)
6. All Science Journal Classification Codes
7. [OpenAlex](https://docs.openalex.org/download-snapshot/snapshot-data-format)