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Food technology is a branch of food science that addresses the production, preservation, quality control and research and development of food products. It may also be understood as the science of ensuring that a society is food secure and has access to safe food that meets quality standards.
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The Institute of Food Technologists (IFT) is an international, non-profit scientific society of professionals engaged in food science, food technology, and related areas in academia, government and industry. It has more than 17,000 members from more than 95 countries.
UAF is organised into faculties of Agriculture, Agricultural Engineering and Technology, Food Nutrition and Home Economics, Social sciences, Animal Husbandry, Food Sciences, Biotechnology, Biochemistry, Plant and Animal Breeding, Veterinary Science, Doctor of Pharmacy, Mathematics, Statistics and Sciences.
TextFree (formerly called Pinger and sometimes stylized as textfree) is a mobile application and web service that allows users to send and receive text messages, as well as make and receive VoIP phone calls, for free over the internet. The service costs nothing because it is supported by ads, but users have the option of paying for an ad-free ...
Agricultural technology or agrotechnology (abbreviated agtech, agritech, AgriTech, or agrotech) is the use of technology in agriculture, horticulture, and aquaculture with the aim of improving yield, efficiency, and profitability. Agricultural technology can be products, services or applications derived from agriculture that improve various ...
Feroz-ul-Lughat Urdu Jamia (Urdu: فیروز الغات اردو جامع) is an Urdu-to-Urdu dictionary published by Ferozsons (Private) Limited. It was originally compiled by Maulvi Ferozeuddin in 1897. The dictionary contains about 100,000 ancient and popular words, compounds, derivatives, idioms, proverbs, and modern scientific, literary ...
David Julian McClements is a British food scientist who is a distinguished professor at the University of Massachusetts Amherst Department of Food Science. He is an elected fellow of the Royal Society of Chemistry, American Chemical Society, and Institute of Food Technologists, as well as the editor of the Annual Review of Food Science and ...