International Publisher of Science, Technology and Medicine

 

Food Science

Food Science is the study of physical, chemical and biological properties of food. Food Science includes food processing and food technology. Microbiology, chemical engineering, and biochemistry are the disciplines which come under food science. Food science includes many disciplines such as biology, chemical engineering, and biochemistry in an attempt to maintain healthy supply. This includes developing new and improved foods, analyzing food for its nutritional value and safety, and researching better ways to preserve food. Food Science is the study of food and the application of knowledge for the development of food products and processes, the preservation and storage of foods, for food safety and quality. Food science is the application of scientific principles for maintaining a wholesome food supply. Food Science importance in the food industry are: techniques in preserving food, the use of additives and in food analysis. It explores alternate manufacturing methods for new food products with safety and quality.

 

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