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- Website:
- http://www.fst.vt.edu/
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- Company Information:
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The mission of the Department of Food Science and Technology is to be a leader in contributing to food quality, safety, marketability, and availability through excellence in teaching, research and extension. The principal supporting disciplines are chemistry, biochemistry, economics, engineering, microbiology, nutrition, and physics.
Food science and technology is defined as the application of science and engineering to the processing, preservation, packaging, distribution, and utilization of foods. The objectives of food science and technology are to elucidate the chemical, physical and microbiological properties of foods, and to apply this knowledge to the efficient utilization of raw ingredients for economical development and improvement of processes and packaging, leading to products of high quality and nutritional value. Food science and technology is the key to the conversion of raw materials into a wide variety of safe, wholesome, nutritious and economical food products, thus contributing in an important manner to the well being, standard of living, and progress of humanity.
Food Science and Technology is a convenient name used to describe the application of scientific principles to create and maintain a wholesome food supply. Food Science has given us frozen foods, canned foods, microwave meals, milk which keeps, snacks, nutritious new foods, more easily prepared traditional foods and, above all, VARIETY in our diets. The Food Scientist helps supply
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