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The scientific approach to food and nutrition arose with attention to agricultural chemistry in the works of J. G. Wallerius, Humphry Davy, and others.For example, Davy published Elements of Agricultural Chemistry, in a Course of Lectures for the Board of Agriculture (1813) in the United Kingdom which would serve as a foundation for the profession worldwide, going into a fifth edition.
Food scientists working in Australia A food science laboratory. Food science (or bromatology [1]) is the basic science and applied science of food; its scope starts at overlap with agricultural science and nutritional science and leads through the scientific aspects of food safety and food processing, informing the development of food technology.
Nutritional science is often combined with food science (nutrition and food science). Trophology is a term used globally for nutritional science in other languages, in English the term is dated. Today, it is partly still used for the approach of food combining that advocates specific combinations (or advises against certain combinations) of food.
AOAC International is a 501(c) non-profit scientific association with headquarters in Rockville, Maryland.It was founded in 1884 as the Association of Official Agricultural Chemists (AOAC) and became AOAC International in 1991.
Harvey Washington Wiley (October 18, 1844 – June 30, 1930) was an American chemist who advocated successfully for the passage of the landmark Pure Food and Drug Act of 1906 and subsequently worked at the Good Housekeeping Institute laboratories.
A flavorist (or flavourist [a]), also known as flavor chemist (or flavour chemist), is someone who uses chemistry to engineer artificial and natural flavors.The tools and materials used by flavorists are almost the same as that used by perfumers with the exception that flavorists seek to mimic or modify both the olfactory and gustatory properties of various food products rather than creating ...
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Agricultural chemistry is the chemistry, especially organic chemistry and biochemistry, as they relate to agriculture. Agricultural chemistry embraces the structures and chemical reactions relevant in the production, protection, and use of crops and livestock .