Recerca i Innovació
Boatella Riera, Josep
Abstract
During the first half of the twentieth century, in the countries of the Mediterranean area, a discipline was introduced into pharmacy curricula under the name of «Food Science». This subject had been generated from a field closely related to health and dietetics. However, in Anglo-Saxon countries, at a later stage, the name «Food Science» appeared and was used to designate a different discipline, related to emerging sciences (microbiology, biochemistry, physics, chemistry, etc..) and the development of new technologies. Successive reforms of university education in our country have led to the emergence of degree courses related to these fields (veterinary science, pharmacy, agricultural engineering, science and food technology, human nutrition and dietetics) and as a result, a complex situation has arisen which derives from a lack of definition vis-à-vis concepts and competence; its evolution and historical development are discussed in this paper.
Keywords: food science, pharmacy, human nutrition, dietetics, food technology. Bromatología, Farmacia, nutrición humana, dietética, tecnología de los alimentos.Bromatologia, Farmàcia, nutrició humana, dietètica, tecnologia dels aliments
Reception date: 15/05/2012
Acceptance date: 10/07/2012