If this is your first visit to our web site, food science is the discipline in which biology, physical sciences, and engineering are used to study the nature of foods, the causes of their deterioration, and the principles underlying food processing. We, as food technologists, apply this science to the selection, preservation, processing, packaging, distribution, and use of safe, nutritious, and wholesome food.
A food scientist studies the physical, microbiological, and chemical makeup of food. Depending on their area of specialization, food scientists may develop ways to process, preserve, package, or store food, according to industry and government specifications and regulations. Consumers seldom think of the vast array of foods and the research and development that has resulted in tasty, nutritious, safe, and convenient foods.
(More about the Institute of Food Technologists)
Great Lakes Section/Institute of Food Technologists
Our institute represents both professionals and students in the midwest who participate in the ongoing study and application of food technology. Our membership includes professionals in industry, such as those at the Kellogg company and Tate & Lyle, and university students—the section is closely affiliated with the Food Science and Human Nutrition Department of Michigan State University, East Lansing. We invite you to explore our Section, and our membership possibilities for you.