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Food scientists working in Australia A food science laboratory. Food science (or bromatology [1]) is the basic science and applied science of food; its scope starts at overlap with agricultural science and nutritional science and leads through the scientific aspects of food safety and food processing, informing the development of food technology.
Vincent Candrawinata (born 22 July 1989) is an Australian clinical nutritionist, researcher and food scientist. [1] [2] Career
CSIRO works with leading organisations around the world. From its headquarters in Canberra, CSIRO maintains more than 50 sites across Australia and in France, Chile and the United States, employing about 5,500 people. Federally funded scientific research in Australia began in 1916 with the creation of the Advisory Council of Science and Industry.
The John Allwright Fellowship and John Dillion Fellowship provides the opportunity for partner country scientists involved in ACIAR-supported research projects to obtain postgraduate qualifications at Australian tertiary institutions. The fellowships are administered through the Australia Awards. [22]
Food engineering is a scientific, academic, and professional field that interprets and applies principles of engineering, science, and mathematics to food manufacturing and operations, including the processing, production, handling, storage, conservation, control, packaging and distribution of food products.
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.
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Daryl Bert Lund (born 1941) is an American food scientist and engineer who has served in various leadership positions within the Institute of Food Technologists, including President in 1990–1991 and editor-in-chief of the Journal of Food Science from 2003-2012.