The study of food science involves understanding the nature, composition and behavior of food materials under varying conditions of storage, processing and use. Thus, it helps us to find answers to questions such as what is food, what happens to it when it is stored, processed, preserved, cooked and what determines its acceptability. The aim of study of food science is to understand these changes (physical, chemical or microbial) and control them in order to obtain food preparation or products, which have desirable characteristics. Food science is a highly interdisciplinary applied science. It incorporates concepts from many fields including microbiology, chemical engineering, and biochemistry.
- Teacher: Nancy Oloo
- Teacher: Winfred Wanjiku