What is the main focus?
Food: Developing - processing - making safe
Our food consists of natural raw material elements of plant or animal origin. In order to produce tasty, nutritionally balanced, safe and harmless food from these raw materials, a multitude of external influences on the raw materials as well as interactions between processing conditions and food must be identified, influenced and controlled.
Food science deals with the resulting questions and the search for acceptable and practical solutions. The approach is comprehensive and takes into account the scientific findings from special disciplines of food sciences such as food microbiology, chemistry and technology as well as agricultural science and commodity science on the one hand, and knowledge about biochemical and physiological effects of food ingredients on the other. This approach is supplemented by the consideration of social requirements for food and its marketing in terms of content.