Tag: Food scientist

While often conflated, a common point of distinction between the two is their primary focus: food science looks at food before it is eaten, while nutrition studies its effects after consumption. So, are food science and nutrition the same? This article will clarify the distinctions and reveal how they work together.

The Institute of Food Technologists defines food science as the discipline in which engineering, biological, and physical sciences are used to study the nature of foods. A scientist who studies food is most commonly called a food scientist, although several related and specialized titles exist depending on their specific area of research and work within the vast food industry.

According to the Institute of Food Technologists, food science is the discipline in which engineering, biological, and physical sciences are applied to the study of food. As the stewards of this field, food scientists investigate the microbial, physical, and chemical makeup of our food supply to ensure it is safe, nutritious, and sustainable.

According to a LinkedIn analysis, food science and nutrition are distinct but interconnected fields. So, are nutritionists food scientists? The short answer is no, because their professional focus, education, and career paths, while complementary, are fundamentally different.

While the term "nutrition scientist" is often used to describe those who study the effects of diet on health, the title is not universally standardized or regulated. Various specific professional names exist, reflecting different specializations and qualifications, and understanding them is crucial for differentiating the wide array of roles in this field.