Food Science
- 21 installs
- 869 repo stars
- Updated June 8, 2026
- beita6969/scienceclaw
food-science is a Claude skill that analyzes food-science topics including nutrition, food chemistry, HACCP food safety, sensory evaluation, and shelf life.
About
This skill analyzes food-science topics including nutritional composition, food chemistry, food-safety hazard analysis, sensory evaluation design, and processing optimization. A developer or researcher uses it when working with nutrients, food additives, HACCP plans, or shelf-life estimation. It applies thermal-processing math and degradation kinetics and references databases like USDA FoodData Central.
- Analyzes nutritional composition against dietary reference intakes
- Applies HACCP hazard analysis and thermal-processing calculations (D/z/F0)
- Estimates shelf life with degradation kinetics and Arrhenius modeling
Food Science by the numbers
- 21 all-time installs (skills.sh)
- Ranked #1,264 of 2,065 Data Science & ML skills by installs in the Skillselion catalog
- Data as of Aug 2, 2026 (Skillselion catalog sync)
food-science capabilities & compatibility
Free; uses open food-composition and food-safety databases.
- Capabilities
- exploratory data analysis · experiment design
- Use cases
- data analysis · research
- Pricing
- Free
What food-science says it does
Model thermal processing (D-value, z-value, F0 calculations for sterilization).
Apply accelerated shelf life testing (ASLT) with Arrhenius equation for temperature-dependent reactions.
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| Installs | 21 |
|---|---|
| repo stars | ★ 869 |
| Last updated | June 8, 2026 |
| Repository | beita6969/scienceclaw ↗ |
What it does
Use it to analyze food-science questions: nutrition, food chemistry, HACCP safety, sensory design, and shelf life.
Who is it for?
Analyzing nutritional composition, food safety (HACCP), processing, and shelf life of food products.
Skip if: Recipe generation or non-analytical culinary tasks.
When should I use this skill?
The user discusses nutrients, food additives, HACCP, shelf life, or food product development.
What you get
Produces nutritional, safety, and shelf-life analyses grounded in food-composition databases and regulatory standards.
- Nutritional composition tables
- HACCP plan table
- Shelf-life degradation curves
By the numbers
- 7-step methodology
- 8-item quality checklist
- 5 databases/tools listed
Files
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). 6. Sensory evaluation - Design appropriate test: discrimination (triangle, duo-trio), descriptive (QDA, CATA), or affective (hedonic, preference). Determine panel size (trained vs. consumer), number of replicates, and serving conditions. Apply appropriate statistical analysis. 7. Shelf life estimation - Monitor quality indicators over time (microbial counts, chemical markers, sensory scores). Model degradation kinetics (zero or first order). Apply accelerated shelf life testing (ASLT) with Arrhenius equation for temperature-dependent reactions.
Key Databases and Tools
- USDA FoodData Central - US food composition database
- EFSA / Codex Alimentarius - Food safety standards
- FDA Food Safety - US food regulations
- CompTox (EPA) - Chemical toxicity data
- Mintel / Innova Market Insights - Food product trends
Output Format
- Nutritional composition tables: nutrient, amount per serving, % DRI.
- HACCP plan as a table: hazard, CCP, critical limit, monitoring, corrective action.
- Thermal processing: D-values, z-values, F0 calculation with target organism.
- Sensory results: panel demographics, test statistics, significance levels.
- Shelf life: degradation curves, estimated shelf life with confidence intervals.
Quality Checklist
- [ ] Food composition data source and version specified
- [ ] Serving sizes clearly defined and consistent
- [ ] HACCP analysis covers all three hazard categories (biological, chemical, physical)
- [ ] Thermal processing targets the most resistant pathogen of concern
- [ ] Sensory evaluation design includes proper controls and blinding
- [ ] Regulatory framework identified (FDA, EFSA, Codex)
- [ ] Allergen considerations addressed
- [ ] Shelf life conditions (temperature, humidity, packaging) specified
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How does it handle food safety?
It applies HACCP principles across biological, chemical, and physical hazards with critical control points and limits.
What databases does it reference?
USDA FoodData Central, EFSA/Codex Alimentarius, FDA Food Safety, and EPA CompTox.