Food science
The Food Science , English food sciences , deal with food chemistry, food microbiology, hygiene, Technology, -Biotechnology, food law, aspects of nutrition, quality assurance and product development.
Food consists of raw materials of vegetable or animal origin and different interactions have to be researched for the production and control of food that is not harmful to health. The food industry and nutrition industry offer a professional field of activity in the production, extraction, processing and trading of food.
history
At the Agricultural Faculty of the University of Bonn, food science was institutionalized as a separate discipline in 1970 with the appointment of Konrad Pfeilsticker.
At the moment, the research area of food sciences is partially independent or in combination with the areas of food technology or nutritional sciences at various universities in Germany. A new state institute for networked food sciences will be founded in Kulmbach in 2019. The area of applied food law and market surveillance will be a focus of the interdisciplinary institute.
Demarcation
In contrast to nutritional science , which examines processes in nutrition, digestion and metabolism, especially in humans, but also in plants and animals, food science is also concerned with researching the interactions between processing conditions and food.
Study and Research
In Germany, you can study food science at the following universities and technical colleges with different focuses and subject areas:
- Anhalt University of Applied Sciences
- University of Bayreuth
- Technical University Berlin
- University of Bonn
- TU Dresden
- University of Giessen
- University of Hohenheim
- University of Jena
- University of Kiel
- Leibniz University Hannover
- Paderborn University
- University of Fulda
- Niederrhein University of Applied Sciences
- Rhine-Waal University of Applied Sciences
You can study food sciences in Switzerland at the ETH Zurich and the University of Applied Sciences Bern, in Austria at the University of Vienna .
literature
- Christof Hegi (Ed.): Agricultural sciences, food sciences, forest sciences. 2nd Edition. SDBB Verlag, Bern 2018.
- Albert Hilger : The research institutes for food and beverages as well as everyday objects, their organization and sphere of activity. In: German Association for Public Health Care. Volume 19, 1887, pp. 9-32.
- Eberhard Schmauderer: Studies on the history of food science. Part I: Quality assessment and supply problems up to the Renaissance. Part II: The food industry as reflected in early German literature. Steiner, Wiesbaden 1975, ISBN 3-515-01908-1 .
Web links
Individual evidence
- ↑ Thomas Becker, Philip Rosin (ed.): The natural and life sciences. (= History of the University of Bonn. Volume 4). V&R unipress, Göttingen 2018. (books.google.de)
- ↑ Klaus Kohnen: StK: New State Institute for Networked Food Sciences in Kulmbach. In: Bavarian Legal and Administrative Report (BayRVR). Press release of the State Chancellery No. 163 v. 17th July 2018.