Food science

Long before we could explain food preparation through atoms and molecules, people were unknowingly applying principles of chemistry in their kitchens and storage practices. Ancient civilizations laid the foundation for what we now call food science: the Chinese ripened fruit using smoke that released ethylene, the Egyptians used saffron to color foods, and the Romans added alum to whiten bread. Perhaps most notably, salt was used as early as 6000 BC to preserve fish and meat, effectively dehydrating it to slow microbial growth.

As understanding of chemistry advanced, so did food preservation. In the 17th century, Robert Boyle—often called the father of modern chemistry—experimented with storing food in vacuum-sealed containers, laying early groundwork for modern canning techniques. In the early 19th century, during the Napoleonic wars, the tin can combined an air-tight container with heat sterilization to preserve food for military rations. Scientists also identified microbes as the cause of food spoilage, revolutionizing preservation methods and food safety.

Two regulatory agencies are part of the United States government to set guidelines for the safety and preservation of food for consumers. In 1862, President Abraham Lincoln created the United States Department of Agriculture (USDA). Today, the USDA provides leadership on food, agriculture, natural resources, rural development, nutrition, and related issues based on public policy, the best available science, and effective management. The Food and Drug Administration (FDA) was officially created in 1930, but the regulatory functions of food safety came into being in 1906 with the passage of the Pure Food and Drugs Act. The basic elements of food protection were initiated by Henry Washington Wiley, chief chemist of the USDA at the time. Both agencies play a role in food safety. The FDA regulates most of the U.S. food supply. FDA good manufacturing practice (GMP) requirements for food are outlined in Title 21 of the Code of Federal Regulations, Part 110), also known as the “Current Good Manufacturing Practice in Manufacturing, Packing, or Holding Human Food.” The USDA regulates meat, poultry, and processed egg products, and outlines its GMP requirements in Title 9 of the Code of Federal Regulations, Parts 416 and 417.

Food science today focuses on the makeup of food, the causes of food deterioration, and the concepts underlying food processing. According to the Institute of Food Technologists, the science of food draws from various disciplines such as biology, chemistry, engineering, and microbiology. Food scientists and technologists apply these scientific disciplines to the study of food to improve the safety, nutrition, wholesomeness, and availability of food.