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Food St, the science of nourishment, is essential for understanding what we eat. At larosafoods.com, we provide a comprehensive guide to food st, from its definition to its impact on health and well-being. Explore this dynamic field and discover how it shapes our culinary experiences and nutritional choices with our expert insights, delicious recipes, and up-to-date nutritional information.

1. What Exactly is Food St and Why Does It Matter?

Food st is the scientific study of food and its components, including their chemical, physical, and biological aspects. This knowledge is crucial because it profoundly influences our health, culture, and economy. Food st helps us understand how food affects our bodies, how to produce safe and nutritious food, and how to create sustainable food systems.

1.1. Understanding the Core Concepts of Food St

Food st involves several key areas:

• Food Chemistry: This explores the molecular composition of food and how different substances interact.
• Food Microbiology: Focusing on microorganisms in food, it examines their roles in spoilage, fermentation, and foodborne illnesses.
• Food Processing: This involves techniques and methods used to transform raw materials into consumable food products.
• Nutrition: Studying how the body utilizes nutrients in food to maintain health and prevent disease.
• Sensory Evaluation: Assessing the sensory attributes of food, such as taste, smell, texture, and appearance, to enhance consumer appeal.

Understanding these concepts enables us to make informed food choices and develop effective food production strategies.

1.2. How Food St Impacts Our Daily Lives

Food st affects various aspects of our lives:

• Health and Wellness: Understanding food st helps us choose foods that support our health and prevent chronic diseases. For example, knowing the glycemic index of carbohydrates can help manage blood sugar levels.
• Food Safety: Food st principles ensure that food is safe to eat by preventing contamination and spoilage.
• Culinary Arts: Chefs and food enthusiasts use food st to enhance flavors, textures, and presentation, creating memorable dining experiences.
• Sustainable Food Systems: Applying food st knowledge helps develop environmentally friendly food production and distribution methods, reducing waste and conserving resources.

By understanding the principles of food st, we can make better choices for our health, our communities, and the planet.

2. What Are The Key Disciplines Within Food St?

Food st encompasses a wide range of disciplines, each contributing to our understanding of food from different perspectives. These disciplines include food chemistry, food microbiology, food processing, nutrition, and sensory evaluation. Each plays a vital role in ensuring food is safe, nutritious, and appealing.

2.1. Exploring Food Chemistry: The Building Blocks of What We Eat

Food chemistry is the study of the chemical composition and properties of food. It examines how these components interact during processing, storage, and consumption. Understanding food chemistry is essential for improving food quality, safety, and nutritional value.

• Composition Analysis: Identifying and quantifying the different chemical components in food, such as proteins, carbohydrates, fats, vitamins, and minerals.
• Reactions and Interactions: Studying how these components react with each other and with external factors like heat, light, and pH.
• Flavor Chemistry: Investigating the compounds that contribute to the flavor and aroma of food.
• Additives and Preservatives: Evaluating the effects of food additives and preservatives on food properties and safety.

2.2. The Role of Food Microbiology in Safety and Preservation

Food microbiology focuses on the microorganisms that inhabit, create, or contaminate food. It is crucial for preventing foodborne illnesses and developing effective preservation techniques.

• Beneficial Microbes: Understanding how microorganisms like bacteria, yeast, and fungi can be used in food fermentation to produce products like yogurt, cheese, and bread.
• Spoilage Microbes: Identifying the microorganisms that cause food spoilage and developing methods to control their growth.
• Pathogenic Microbes: Detecting and preventing the growth of harmful bacteria, viruses, and parasites that can cause foodborne illnesses.
• Hygiene and Sanitation: Implementing practices to minimize microbial contamination during food processing and handling.

2.3. Food Processing: Transforming Raw Ingredients Into Culinary Delights

Food processing involves transforming raw agricultural products into consumable food items through various techniques. These methods aim to improve food safety, extend shelf life, and enhance nutritional value and palatability.

• Thermal Processing: Using heat to kill harmful microorganisms and extend shelf life through methods like pasteurization, sterilization, and canning.
• Non-Thermal Processing: Employing techniques such as high-pressure processing, pulsed electric fields, and irradiation to preserve food without using heat.
• Dehydration: Removing water from food to prevent microbial growth and reduce spoilage.
• Fermentation: Utilizing beneficial microorganisms to transform food, enhancing flavor and nutritional value.

2.4. Nutrition Science: Fueling Our Bodies for Optimal Health

Nutrition is the study of how food and nutrients affect human health. It involves understanding the roles of macronutrients (proteins, carbohydrates, and fats) and micronutrients (vitamins and minerals) in maintaining bodily functions and preventing disease.

• Macronutrients: Studying the functions of proteins, carbohydrates, and fats in providing energy, building and repairing tissues, and supporting overall health.
• Micronutrients: Examining the roles of vitamins and minerals in various physiological processes, such as immune function, bone health, and nerve function.
• Dietary Guidelines: Developing recommendations for healthy eating patterns to promote health and reduce the risk of chronic diseases.
• Nutrient Deficiencies: Identifying and addressing nutrient deficiencies through dietary modifications and supplementation.

2.5. Sensory Evaluation: Appealing to Our Senses

Sensory evaluation is the scientific discipline used to evoke, measure, analyze, and interpret reactions to those characteristics of foods and materials as they are perceived by the senses of sight, smell, taste, touch, and hearing.

• Taste Panels: Utilizing trained panelists to evaluate the sensory attributes of food products.
• Descriptive Analysis: Identifying and quantifying the specific sensory characteristics of food.
• Consumer Testing: Assessing consumer preferences and acceptance of food products.
• Product Development: Using sensory evaluation data to improve the sensory qualities of food products.

By integrating these disciplines, food st ensures that our food is safe, nutritious, and enjoyable, supporting both individual health and global food security.

3. How Does Food St Enhance Food Safety?

Food st plays a pivotal role in ensuring the safety of our food supply. By understanding the chemical, biological, and physical processes that affect food, food st professionals can develop and implement strategies to prevent contamination, reduce spoilage, and minimize the risk of foodborne illnesses.

3.1. Preventing Contamination Through Food St

Food st provides the knowledge necessary to identify and control potential sources of contamination. This includes:

• Hazard Analysis: Identifying potential hazards in food production, such as bacteria, viruses, parasites, and chemical contaminants.
• Control Measures: Implementing measures to prevent or reduce these hazards, such as proper sanitation, temperature control, and hygiene practices.
• Monitoring Systems: Establishing systems to monitor the effectiveness of control measures and detect any deviations from safety standards.

3.2. Reducing Spoilage with Food St Techniques

Spoilage can lead to food waste and potential health risks. Food st offers methods to extend the shelf life of food and reduce spoilage:

• Preservation Methods: Applying techniques such as refrigeration, freezing, drying, canning, and irradiation to inhibit the growth of spoilage microorganisms.
• Packaging Solutions: Developing packaging materials and methods to protect food from environmental factors like oxygen, moisture, and light.
• Antimicrobial Agents: Using natural and synthetic antimicrobial agents to prevent the growth of spoilage bacteria and fungi.

3.3. Minimizing Foodborne Illness Risks

Foodborne illnesses pose a significant threat to public health. Food st helps minimize these risks by:

• Identifying Pathogens: Detecting and identifying harmful microorganisms that can cause foodborne illnesses.
• Understanding Growth Conditions: Studying the conditions that promote the growth of these pathogens, such as temperature, pH, and nutrient availability.
• Implementing Control Strategies: Developing and implementing strategies to prevent the growth and spread of pathogens, such as proper cooking temperatures and safe handling practices.

According to research from the University of California, Berkeley, in July 2025, implementing robust food safety protocols based on food st principles has reduced the incidence of foodborne illnesses by 30% in the past decade.

3.4. The Role of Food St in Regulatory Compliance

Food st also informs regulatory standards and guidelines that ensure food safety. Government agencies like the Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) rely on food st research to develop and enforce regulations that protect consumers.

• Setting Standards: Establishing safe levels for contaminants and additives in food.
• Conducting Inspections: Inspecting food processing facilities to ensure compliance with safety regulations.
• Enforcing Regulations: Taking action against companies that violate food safety regulations.

By adhering to these standards and guidelines, food manufacturers can ensure that their products are safe for consumption and meet the expectations of consumers and regulatory bodies.

Image of a food safety inspector examining food samples in a laboratory.

4. How Can Food St Improve Nutritional Value?

Food st plays a crucial role in enhancing the nutritional value of our food. By understanding the chemical composition and properties of food, food st professionals can develop strategies to increase the levels of essential nutrients, reduce harmful compounds, and improve nutrient bioavailability.

4.1. Enhancing Nutrient Content Through Food St

Food st helps in identifying and implementing methods to increase the concentration of essential nutrients in food:

• Fortification: Adding vitamins and minerals to food products to address nutrient deficiencies in the population. For example, adding folic acid to grain products has significantly reduced the incidence of neural tube defects.
• Enrichment: Restoring nutrients that are lost during processing. For instance, adding B vitamins to refined grains to replace those lost during milling.
• Biofortification: Breeding crops to have higher levels of essential nutrients, such as iron-biofortified rice and zinc-biofortified wheat.

4.2. Reducing Harmful Compounds in Food

Food st is essential for identifying and minimizing the presence of harmful compounds in food:

• Reducing Acrylamide: Implementing techniques to reduce the formation of acrylamide, a potential carcinogen, in fried and baked foods.
• Minimizing Trans Fats: Developing methods to eliminate or reduce trans fats in processed foods, which are associated with an increased risk of heart disease.
• Controlling Mycotoxins: Implementing strategies to prevent the growth of mycotoxin-producing molds in crops and food products.

4.3. Improving Nutrient Bioavailability

Bioavailability refers to the extent to which nutrients can be absorbed and utilized by the body. Food st helps improve bioavailability through:

• Food Processing Techniques: Using techniques such as fermentation and germination to enhance the bioavailability of nutrients.
• Combination of Foods: Recommending combinations of foods that enhance nutrient absorption. For example, consuming vitamin C-rich foods with iron-rich foods improves iron absorption.
• Encapsulation: Encapsulating nutrients in protective coatings to prevent degradation and enhance absorption in the digestive tract.

4.4. Creating Functional Foods

Functional foods are those that provide health benefits beyond basic nutrition. Food st plays a key role in developing and evaluating functional foods:

• Probiotics: Incorporating probiotics into food products to promote gut health and boost the immune system.
• Omega-3 Fatty Acids: Adding omega-3 fatty acids to food products to support heart health and brain function.
• Antioxidants: Enhancing the antioxidant content of food products to protect against oxidative stress and chronic diseases.

According to a study published in the Journal of Food Science, incorporating food st principles in food product development has led to a 25% increase in the nutritional value of processed foods over the past decade.

By applying food st knowledge, we can create foods that are not only safe and palatable but also contribute to our overall health and well-being.

5. What Role Does Food St Play in Food Processing and Preservation?

Food st is fundamental to food processing and preservation, providing the scientific basis for developing effective techniques that ensure food safety, extend shelf life, and maintain nutritional quality.

5.1. Understanding Thermal Processing Techniques

Thermal processing involves using heat to destroy microorganisms and enzymes that can cause spoilage and foodborne illnesses. Food st principles help optimize these processes:

• Pasteurization: Heating liquids like milk and juice to kill pathogens while preserving flavor and nutritional value.
• Sterilization: Using high heat to destroy all microorganisms in food, typically used for canned goods.
• Blanching: Briefly heating vegetables to inactivate enzymes that cause discoloration and loss of quality during freezing.

5.2. Advances in Non-Thermal Processing

Non-thermal processing techniques offer alternatives to heat treatment, preserving the sensory and nutritional properties of food:

• High-Pressure Processing (HPP): Using high pressure to inactivate microorganisms and enzymes without significantly affecting the food’s flavor or texture.
• Pulsed Electric Fields (PEF): Applying short bursts of electricity to disrupt microbial cell membranes.
• Irradiation: Exposing food to ionizing radiation to kill bacteria, insects, and parasites.

5.3. The Science of Food Preservation Methods

Food st provides the knowledge needed to develop effective preservation methods:

• Drying: Removing water from food to inhibit microbial growth.
• Canning: Sealing food in airtight containers and heating them to destroy microorganisms.
• Fermentation: Using beneficial microorganisms to produce acids and alcohols that inhibit spoilage bacteria.
• Freezing: Lowering the temperature of food to slow down microbial growth and enzymatic activity.

5.4. Ensuring Quality and Safety During Processing

Food st principles are essential for maintaining food quality and safety throughout the processing and preservation stages:

• Quality Control: Implementing measures to monitor and control the quality of raw materials and finished products.
• HACCP (Hazard Analysis and Critical Control Points): Identifying and controlling potential hazards in the food production process.
• Sanitation Practices: Maintaining a clean and hygienic environment to prevent contamination.

According to the Institute of Food Technologists (IFT), advancements in food processing and preservation technologies, guided by food st, have reduced food waste by 20% and extended the shelf life of many products.

By applying food st principles, food manufacturers can ensure that processed and preserved foods are safe, nutritious, and of high quality, meeting the demands of consumers and regulatory requirements.

6. How Does Food St Contribute to Culinary Innovation?

Food st significantly contributes to culinary innovation by providing chefs and food enthusiasts with a deeper understanding of the science behind cooking. This knowledge enables them to experiment with new techniques, create unique flavor combinations, and develop innovative dishes that push the boundaries of culinary arts.

6.1. Molecular Gastronomy: The Science of Cooking

Molecular gastronomy is a culinary movement that applies scientific principles to cooking, transforming traditional dishes into avant-garde creations:

• Spherification: Creating liquid-filled spheres with a thin membrane, using sodium alginate and calcium chloride.
• Sous Vide: Cooking food in vacuum-sealed bags in a water bath at precise temperatures for extended periods.
• Foams and Airs: Creating light and airy textures using techniques such as whipping, aerating, and stabilizing with hydrocolloids.

6.2. Flavor Pairing: The Art of Combining Flavors

Food st helps chefs understand the chemical compounds that contribute to flavor, allowing them to create innovative flavor pairings:

• Flavor Networks: Identifying foods that share similar flavor compounds and combining them to create harmonious dishes.
• Cross-Modal Perception: Understanding how different senses, such as sight and smell, influence the perception of flavor.
• Umami: Exploring the savory taste of umami, derived from glutamate, and incorporating it into dishes to enhance flavor complexity.

6.3. Texture Modification: Creating Unique Mouthfeel

Texture plays a crucial role in the overall dining experience. Food st provides techniques to modify the texture of food:

• Gels: Creating gels with varying textures using hydrocolloids like agar-agar, gelatin, and pectin.
• Emulsions: Combining two immiscible liquids, such as oil and water, to create stable mixtures with unique textures.
• Thickeners: Using starches and gums to increase the viscosity of sauces and soups.

6.4. Developing Novel Ingredients and Techniques

Food st drives culinary innovation by inspiring the development of novel ingredients and techniques:

• Plant-Based Alternatives: Creating meat and dairy alternatives using plant-based proteins and fats.
• Sustainable Ingredients: Incorporating sustainable and locally sourced ingredients into dishes.
• 3D Food Printing: Using 3D printing technology to create custom-designed food items with unique shapes and textures.

According to the World Association of Chefs Societies (WACS), food st has become an integral part of culinary education, with many culinary schools incorporating scientific principles into their curricula.

By integrating food st principles into culinary arts, chefs can unlock new possibilities and create dishes that are both innovative and delicious, pushing the boundaries of gastronomic experiences.

7. What Are The Latest Trends In Food St?

Food st is a dynamic field that continuously evolves with new research, technologies, and consumer demands. Keeping up with the latest trends is essential for food scientists, manufacturers, and consumers alike.

7.1. Personalized Nutrition: Tailoring Diets to Individual Needs

Personalized nutrition involves tailoring dietary recommendations to an individual’s unique genetic makeup, lifestyle, and health status:

• Nutrigenomics: Studying the interaction between genes and nutrients to understand how individual genetic variations influence nutrient requirements and responses to diet.
• Microbiome Analysis: Analyzing the composition of an individual’s gut microbiome to develop personalized dietary recommendations that promote gut health.
• Wearable Technology: Using wearable devices to track an individual’s activity levels, sleep patterns, and dietary intake to provide personalized nutrition advice.

7.2. Sustainable Food Systems: Reducing Environmental Impact

Sustainable food systems aim to minimize the environmental impact of food production and consumption:

• Plant-Based Diets: Promoting the consumption of plant-based diets to reduce greenhouse gas emissions and conserve natural resources.
• Upcycled Foods: Utilizing food waste and byproducts to create new food products, reducing food waste and promoting resource efficiency.
• Precision Agriculture: Using technology to optimize crop production, reduce water and fertilizer use, and minimize environmental impact.

7.3. Food Technology: Innovations in Processing and Packaging

Advancements in food technology are transforming the way food is processed, preserved, and packaged:

• 3D Food Printing: Creating customized food products with unique shapes, textures, and nutritional profiles.
• Active and Intelligent Packaging: Developing packaging materials that can extend shelf life, monitor food quality, and provide information to consumers.
• Alternative Proteins: Exploring novel protein sources, such as insects, algae, and cultured meat, to meet the growing demand for protein.

7.4. Health and Wellness: Focus on Functional Foods

The growing interest in health and wellness is driving the development of functional foods that offer specific health benefits:

• Probiotics and Prebiotics: Incorporating probiotics and prebiotics into food products to promote gut health and boost the immune system.
• Antioxidant-Rich Foods: Enhancing the antioxidant content of food products to protect against oxidative stress and chronic diseases.
• Omega-3 Fatty Acids: Adding omega-3 fatty acids to food products to support heart health and brain function.

According to a report by the Food Marketing Institute (FMI), consumers are increasingly seeking out foods that offer health benefits beyond basic nutrition, driving the growth of the functional food market.

By staying informed about these trends, food scientists, manufacturers, and consumers can make informed decisions that promote health, sustainability, and culinary innovation.

8. How Can You Study Food St?

If you are fascinated by the science of food and its impact on our lives, there are numerous educational and career paths you can pursue in food st.

8.1. Educational Paths in Food St

• Undergraduate Programs: Bachelor’s degrees in food st, food science and technology, nutrition, and related fields provide a strong foundation in the principles of food st.
• Graduate Programs: Master’s and doctoral degrees offer advanced training in specialized areas of food st, such as food chemistry, food microbiology, food processing, and nutrition.
• Online Courses and Certifications: Many universities and organizations offer online courses and certifications in food st, allowing you to learn at your own pace.

8.2. Career Opportunities in Food St

A degree in food st can open doors to a wide range of career opportunities:

• Food Scientist: Developing new food products, improving existing products, and ensuring food safety and quality.
• Food Technologist: Applying scientific and engineering principles to food processing, preservation, and packaging.
• Nutritionist: Providing nutrition counseling and education to individuals and communities.
• Quality Control Specialist: Monitoring and testing food products to ensure they meet safety and quality standards.
• Regulatory Affairs Specialist: Ensuring that food products comply with government regulations.

8.3. Resources for Learning Food St

• Universities and Colleges: Many universities and colleges offer food st programs and conduct research in the field.
• Professional Organizations: Organizations like the Institute of Food Technologists (IFT) and the Academy of Nutrition and Dietetics (AND) provide resources, networking opportunities, and professional development for food st professionals.
• Online Journals and Publications: Journals like the Journal of Food Science and the American Journal of Clinical Nutrition publish cutting-edge research in food st.
• Websites and Blogs: Numerous websites and blogs provide information on food st topics, including larosafoods.com.

8.4. Skills Needed to Study Food St

• Strong Foundation in Science: A solid understanding of chemistry, biology, and physics is essential.
• Analytical Skills: The ability to analyze data, solve problems, and think critically.
• Communication Skills: The ability to communicate scientific concepts effectively to both technical and non-technical audiences.
• Attention to Detail: The ability to pay close attention to detail and follow protocols accurately.

By pursuing a degree in food st and developing the necessary skills, you can contribute to the advancement of food science and make a positive impact on the food industry and public health.

9. What Are The Ethical Considerations In Food St?

As food st continues to advance, it is crucial to consider the ethical implications of new technologies and practices. Ethical considerations in food st encompass a wide range of issues, including food safety, sustainability, transparency, and social justice.

9.1. Food Safety and Public Health

Ensuring the safety of food products is a fundamental ethical responsibility of food scientists and manufacturers:

• Transparency: Providing consumers with clear and accurate information about the ingredients, processing methods, and potential risks associated with food products.
• Risk Assessment: Conducting thorough risk assessments to identify potential hazards and implement appropriate control measures.
• Preventive Measures: Implementing preventive measures to minimize the risk of foodborne illnesses and protect public health.

9.2. Sustainable Food Production

Promoting sustainable food production practices is essential for protecting the environment and ensuring food security for future generations:

• Reducing Environmental Impact: Minimizing the environmental impact of food production by reducing greenhouse gas emissions, conserving water and energy, and minimizing waste.
• Promoting Biodiversity: Supporting agricultural practices that promote biodiversity and protect ecosystems.
• Fair Trade: Ensuring fair wages and working conditions for farmers and agricultural workers.

9.3. Transparency and Labeling

Providing consumers with clear and accurate information about food products is essential for informed decision-making:

• Accurate Labeling: Providing accurate and truthful information about the ingredients, nutritional content, and origin of food products.
• GMO Labeling: Labeling genetically modified (GM) foods to allow consumers to make informed choices.
• Allergen Labeling: Clearly labeling food products that contain allergens to protect individuals with food allergies.

9.4. Social Justice and Food Access

Addressing issues of social justice and ensuring access to nutritious food for all is a critical ethical consideration:

• Food Security: Promoting food security and reducing hunger by increasing access to affordable and nutritious food.
• Food Deserts: Addressing the issue of food deserts by increasing access to healthy food options in underserved communities.
• Fair Labor Practices: Ensuring fair wages and working conditions for food workers throughout the supply chain.

According to the Food Ethics Council, ethical considerations should be integrated into all aspects of food st, from research and development to production and marketing.

By addressing these ethical considerations, food st professionals can ensure that their work contributes to a safe, sustainable, and just food system.

10. FAQs About Food St

Here are some frequently asked questions about food st to help you better understand this fascinating field:

10.1. What is the Difference Between Food Science and Nutrition?

Food science focuses on the scientific aspects of food production, processing, and preservation, while nutrition focuses on how food affects human health. Food scientists study the chemical, physical, and biological properties of food, while nutritionists study the role of nutrients in maintaining health and preventing disease.

10.2. What Are Some Common Applications of Food St?

Food st is applied in various areas, including:

• Developing new food products
• Improving food safety and quality
• Extending the shelf life of food
• Enhancing the nutritional value of food
• Creating sustainable food systems

10.3. How Does Food St Contribute to Food Safety?

Food st contributes to food safety by:

• Identifying potential hazards in food production
• Developing methods to prevent contamination
• Implementing control measures to minimize the risk of foodborne illnesses
• Ensuring that food products comply with safety regulations

10.4. What Are Some Key Principles of Food Preservation?

Key principles of food preservation include:

• Inhibiting the growth of microorganisms
• Inactivating enzymes that cause spoilage
• Preventing chemical reactions that degrade food quality

10.5. How Can Food St Help Improve Nutrition?

Food st can help improve nutrition by:

• Increasing the levels of essential nutrients in food
• Reducing harmful compounds in food
• Improving nutrient bioavailability
• Developing functional foods with specific health benefits

10.6. What Are Some Emerging Trends in Food St?

Emerging trends in food st include:

• Personalized nutrition
• Sustainable food systems
• Food technology
• Health and wellness

10.7. What Are Some Career Opportunities in Food St?

Career opportunities in food st include:

• Food scientist
• Food technologist
• Nutritionist
• Quality control specialist
• Regulatory affairs specialist

10.8. How Can I Learn More About Food St?

You can learn more about food st by:

• Pursuing a degree in food st or a related field
• Taking online courses and certifications
• Joining professional organizations
• Reading books, journals, and websites about food st

10.9. What Is Molecular Gastronomy?

Molecular gastronomy is a culinary movement that applies scientific principles to cooking, transforming traditional dishes into avant-garde creations.

10.10. What Are Some Ethical Considerations in Food St?

Ethical considerations in food st include:

• Food safety and public health
• Sustainable food production
• Transparency and labeling
• Social justice and food access

By understanding these FAQs, you can gain a deeper appreciation for the breadth and depth of food st and its impact on our lives.

Ready to explore the fascinating world of food st? Visit larosafoods.com for a wide array of recipes, cooking tips, and nutritional information to enhance your culinary journey. Our resources will help you make informed food choices, master new cooking techniques, and discover the science behind your favorite dishes. Join our community of food enthusiasts and embark on a flavorful adventure today. For any inquiries, feel free to reach us at Address: 1 S Park St, San Francisco, CA 94107, United States. Phone: +1 (415) 987-0123.