food science. In addition, microorganisms are essential for the production of foods such as cheese, yogurt, bread, beer, wine and, other fermented foods. Food technology Food technology is the technological aspects. Early scientific research into food technology concentrated on food preservation. Nicolas Appert's development in 1810 of the canning process was a decisive event. The process wasn't called canning then and Appert did not really know the principle on which his process worked, but canning has had a major impact on food preservation techniques. Foodomics In 2009, Foodomics was defined as "a discipline that studies the Food and Nutrition domains through the application and integration of advanced -omics technologies to improve consumer's well-being, health, and knowledge". Foodomics requires the combination of food chemistry, biological sciences, and data analysis. Foodomics greatly helps the scientists in an area of food science and nutrition to gain a better access to data, which is used to analyze the effects of food on human health, etc. It is believed to be another step towards better understanding of development and application of technology and food. Moreover, the study of foodomics leads to other omics sub-disciplines, including nutrigenomics which is the integration of the study of nutrition, gene and omics. Molecular gastronomy Molecular gastronomy is a subdiscipline of food science that seeks to investigate the physical and chemical transformations of ingredients that occur in cooking. Its program includes three axes, as cooking was recognized to have three components, which are social, artistic and technical. Quality control Quality control involves the causes, prevention and communication dealing with food-borne illness. Quality control also ensures that product meets specs to ensure the customer receives what they expect from the packaging to the physical properties of the product itself. Sensory analysis Sensory analysis is the study of how consumers' senses perceive food. Careers in Food Science The five most common college degrees leading to a career in food science are: Food science/technology (66%), biological sciences (12%), business/marketing (10%), nutrition (9%), and chemistry (8%). Careers available to food scientists include: food technologist, research and development (R&D), quality control, flavor chemistry, laboratory director, food analytical chemist, technical sales. The five most common positions for food scientists are: food scientist/technologist (19%), product developer (12%), quality assurance/control director (8%), other R&D/scientific/technical (7%), director of research (5%). By country Australia The Commonwealth Scientific and Industrial Research Organisation (CSIRO) is the federal government agency for scientific research