Food science

Aseptic processing is the process by which a sterile (aseptic) product (typically food or pharmaceutical) is packaged in a sterile container in a way that maintains sterility. Drink boxes Aseptic processing of sweet potato puree and filling sterile plastic bag Sterility is achieved with a flash-heating process (temperature between 195 and 295 °F (91 to 146 °C)), which retains more nutrients and uses less energy than conventional sterilization techniques such as a retort or hot-fill canning. Pharmaceutical Sterile processing includes use of clean rooms, bacteria retaining filters, dry or steam heat.

Food fortification or enrichment is the process of adding micronutrients (essential trace elements and vitamins) to food. It may be a purely commercial choice to provide extra nutrients in a food, while other times it is a public health policy which aims to reduce the number of people with dietary deficiencies within a population. Staple foods of a region can lack particular nutrients due to the soil of the region or from the inherent inadequacy of a normal diet. Addition of micronutrients to staples and condiments can prevent large-scale deficiency diseases in these cases.

Food grading involves the inspection, assessment, and sorting of various foods regarding quality, freshness, legal conformity and market value.Food grading often occurs by hand, in which foods are assessed and sorted. Machinery is also used to grade foods and may involve sorting products by size, shape, and quality. For example, machinery can be used to remove spoiled food from fresh product

Food rheology is the study of the rheological properties of food, that is, the consistency and flow of food under tightly specified conditions. The consistency, degree of fluidity, and other mechanical properties are important in understanding how long food can be stored, how stable it will remain, and in determining food texture.

Food science is the applied science devoted to the study of food. The Institute of Food Technologists defines food science as "the discipline in which the engineering, biological, and physical sciences are used to study the nature of foods, the causes of deterioration, the principles underlying food processing, and the improvement of foods for the consuming public"