Food Science And Technology As A Title

The founding of the IFT in 1939 (10) led to general use of the term food technologist. Reference was made in the last section to Prescott and Proctor's book for its use of the term food technology; another who did so in the same year, 1937, was Bitting (11). He called himself a food technologist on the title page of his book. By 1945, the original four departments that had taught the subject under different titles had changed their departmental names to food science, food science and technology, food engineering, or some variant such as food science and nutrition. Several other food science departments were organized in the 15 years after World War II. A few of the departments started ex nihilo; most had their origins in some commodity department or represented amalgamations where phases of food science taught in various departments were transferred and combined to form a new department. A factor that also solidified the use of food technology was development of the IFT's curricular minimum standard for food science and technology (12). That subject may be found in the article Institute of food technologists: history and perspectives.

The coalescing of the interests of those who conduct research on foods and food processing came somewhat late in the history of science. Not until after World War II did the term food science/technology come into widespread use. The two disciplines are so interlinked they function as one and are generally taught that way. Food engineering has generally been taught under the rubric food technology. Sometimes it is taught in an agricultural engineering department. Today one thus finds departments designated as food science, food science and technology, and sometimes food science and nutrition; if nutrition is a part of the title, however, the designation is generally food science and human nutrition. The reason for specifying "human" is that nutrition is taught in animal science courses and in foods and nutrition departments, and a distinction had to be made between the types of nutrition taught in these older kinds of departments. Nutrition as taught in foods and nutrition departments often deals with the clinical side of nutrition, whereas that taught in food science departments is more likely to delve into the relations between the retention of nutrients as influenced by various processing techniques. Both types of department naturally have common ground in elucidating the functions the various nutrients perform, interrelations among nutrients, and the well-being of humans when foods are used wisely.

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