Food Science

Food science is the study of the physical, biological and chemical composition of food. Causes of food spoilage and the underlying concepts of food processing. Food scientists and engineers use scientific disciplines such as chemistry, engineering, microbiology and nutrition in food research to improve the safety, nutrition, health, and availability of food. Food technology is the application of food science to the safe selection, storage, processing, packaging, distribution and use of food. Related areas include analytical chemistry, biotechnology, engineering, nutrition, quality control, and food safety management.

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