Difference between revisions of "Food science"
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| − | [[File:Food Science and Technology.jpg|thumbnail|250px|right|A | + | [[File:Food Science and Technology.jpg|thumbnail|250px|right|A food science laboratory]] |
The Institute of Food Technologists defines '''food science''' as "the discipline in which the [[engineering]], [[biology|biological]], and physical [[science]]s are used to study the nature of [[food]]s, the causes of deterioration, the principles underlying food processing, and the improvement of foods for the consuming [[public]]".<ref>Heldman, Dennis R. "IFT and the Food Science Profession." Food Technology. October 2006. p. 11.</ref> | The Institute of Food Technologists defines '''food science''' as "the discipline in which the [[engineering]], [[biology|biological]], and physical [[science]]s are used to study the nature of [[food]]s, the causes of deterioration, the principles underlying food processing, and the improvement of foods for the consuming [[public]]".<ref>Heldman, Dennis R. "IFT and the Food Science Profession." Food Technology. October 2006. p. 11.</ref> | ||
== Notes == | == Notes == | ||
Revision as of 16:55, September 10, 2019
The Institute of Food Technologists defines food science as "the discipline in which the engineering, biological, and physical sciences are used to study the nature of foods, the causes of deterioration, the principles underlying food processing, and the improvement of foods for the consuming public".[1]
Notes
- ↑ Heldman, Dennis R. "IFT and the Food Science Profession." Food Technology. October 2006. p. 11.