Food safety requires scientific monitoring to ensure the safe handling, preparation and storage of food. Quality and consistency are also primary outcomes in food production, which have driven the development of scientific food analysis methods and instrumentation to highly sophisticated levels.
Scientific methods of food analysis first emerged in the mid-19th century, when chemical and microscopal knowledge had advanced to a point where food substances could be analysed and the subject of food adulteration began to be studied from the standpoint of the rights and welfare of the consumer.
The father of modern day food science was Louis Pasteur, a French chemist and microbiologist who made remarkable breakthroughs in the causes and preventions of disease. He is best known to the general public for inventing a process now known as pasteurisation.
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