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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.
Pages in category "Food science" The following 93 pages are in this category, out of 93 total. ... Food choice; List of cholesterol in foods; Clarifying agent;
Genetics – Science of genes, heredity, and variation in living organisms; Geochemistry – Science that applies chemistry to analyze geological systems – study of chemistry of the Earth's crust; Geochronology – Science of determining the age of rocks, sediments and fossils – study of measuring geological time
FSTA – Food Science and Technology Abstracts: Food science, Food technology, Nutrition: 1,500,000 The database of information on food science, food technology and nutrition Subscription IFIS Publishing (available via EBSCOhost, IHS Inc., Ovid, Proquest Dialog, STN and Web of Science) GeoRef [41] Geosciences: 4,000,000
Life sciences discoveries are helpful in improving the quality and standard of life and have applications in health, agriculture, medicine, and the pharmaceutical and food science industries. For example, it has provided information on certain diseases which has overall aided in the understanding of human health.
Because food science is a multi-disciplinary field, food physical chemistry is being developed through interactions with other areas of food chemistry and food science, such as food analytical chemistry, food process engineering/food processing, food and bioprocess technology, food extrusion, food quality control, food packaging, food ...
Nantes-Atlantic National College of Veterinary Medicine, Food Science and Engineering (in French, École nationale vétérinaire, agroalimentaire et de l'alimentation, Nantes-Atlantique) (in French) or Oniris, Nantes
Kurti and This acknowledged this fact and though they decided that a new, organized and specific discipline should be created within food science that investigated the processes in regular cooking (as food science was primarily concerned with the nutritional properties of food and developing methods to process food on an industrial scale ...