food-science

name	food-science
description	Analyzes food science topics including nutritional composition, food chemistry, food safety hazard analysis, sensory evaluation design, and food processing optimization; trigger when users discuss nutrients, food additives, HACCP, shelf life, or food product development.

When to Trigger

Activate this skill when the user mentions:

• Nutritional analysis, macronutrients, micronutrients, dietary reference intakes
• Food chemistry, Maillard reaction, emulsification, gelation
• Food safety, HACCP, critical control points, pathogen analysis
• Sensory evaluation, taste panels, hedonic scales
• Food processing, pasteurization, fermentation, preservation
• Shelf life, water activity, food packaging
• Dietary assessment, food frequency questionnaire, 24-hour recall

Step-by-Step Methodology

1. Define the food science question - Specify the food matrix (raw ingredient, processed product, meal). Identify whether the question is about composition, safety, processing, sensory properties, or health effects.
2. Nutritional analysis - Query food composition databases (USDA FoodData Central, EFSA). Report per serving and per 100g. Compare against DRIs (Dietary Reference Intakes) or RDAs. Account for bioavailability and cooking losses.
3. Food chemistry analysis - Identify key chemical reactions (Maillard browning, lipid oxidation, enzymatic browning, starch gelatinization). Characterize relevant physical chemistry (pH, water activity, emulsion stability, rheology). Relate to quality attributes (color, texture, flavor).
4. Food safety assessment - Identify hazards: biological (pathogens: Salmonella, Listeria, E. coli O157:H7), chemical (pesticides, mycotoxins, heavy metals, allergens), physical (foreign objects). Apply HACCP principles: hazard analysis, critical control points, critical limits, monitoring, corrective actions.
5. Process optimization - Define processing parameters (temperature, time, pH, pressure). Model thermal processing (D-value, z-value, F0 calculations for sterilization). Optimize for safety while minimizing quality loss. Consider novel technologies (HPP, PEF, UV).