What came to your mind when you read the topic? When I first got into the University I didn't like telling people the course I was studying; not because I wasn't proud of it but because most people disappointed me with their response. They felt Food Science and Technology was about cooking and I got responses like "oh that means you will know how to cook or come and cook for me". I think everyone who wants to eat good food should be able to cook.
Food Science and Technology in simple words is about studying understanding the physical, microbiological and chemical composition of food and enhancing it. It involves looking for ways to keep food fresh, safe and appealing, making changes to foods, like sugar-free products created, design processes and machines that makes products on a large scale etc. Due to this, a Food Scientist has to have a fair knowledge of biology, chemistry, physics, biochemistry, microbiology, engineering (Yes, I did this for three years), animal and crop science and Mathematics. Food Science is about food no doubt but cooking is a tiny aspect of Food Science. I never learnt how to cook in school; I am not even sure I heard the term cooking in any class. Heating and increase in temperature were the terms used.
Being a Food Scientist is something I am so proud of. My project work (I am yet to defend due to the Christmas holiday) was titled “The Microbiological Evaluation of Selected Street Vended Foods in Uyo Metropolis”. Some of those meals looked awesome but the microbes isolated from them were saddening.
some of the food samples I used.
some of the plates after isolation and characterization of micro-organisms.
F.S.T encompasses:
Malting and Brewing Technology,
Food Microbiology,
Food Chemistry,
Food Fermentation,
Post-Harvest Physiological and Storage Technology,
Enzymes in Food Processing,
Food Analysis and Instrumentation,
Sensory Evaluation of Food,
Food Machinery,
Fluid Mechanics, Thermodynamics and Heat Transfer,
Statistical Methods in Agriculture,
Technical Writing and Presentation,
Fruit and Vegetable Processing Technology,
Food Standards and Quality Control,
Cereal Science and Technology,
Nutritional Biochemistry,
Meat and Poultry Technology,
Milk and Dairy Product Technology,
Food Process and Plant Design,
Research Methods and Experimentation,
Food Product Development,
Food Packaging, Processing Control and Instrumentation,
Wine Making
and the course that almost made my brain explode
BIOTECHNOLOGY.
From everything I have said, we can deduce the industries a Food Scientists can work. Food and Health Agencies like NAFDAC, SON; Bakeries, Beverage Production Company, Farms, Hospitals, Confectioneries, Food Processing Units of Hotels, Catering companies and Fast Foods as a product developer, Nutritional Consultant, Quality Assurance Supervisor, Food Science Lecturer… the list is endless.
Someone once said; you are only limited by your imaginations and abilities as a Food Scientist.
FOOD SCIENCE ROCKKKKKKS.
Me, Outside my Department.
