Difference between revisions of "Food science"
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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> | ||
| − | + | == Atheism, food science, inspiration and innovation == | |
| − | ''See also:'' [[Atheism, food science, innovation and inspiration]] and [[Atheism, culinary arts, inspiration, innovation and food science] | + | ''See also:'' [[Atheism, food science, innovation and inspiration]] and [[Atheism, culinary arts, inspiration, innovation and food science]] |
Despite the efforts of food scientists and [[chef]]s in irreligious cultures to develop more flavorful food, there have been a significant amount of irreligious cultures with bland food that is not exciting from a culinary point of view (See also: [[Atheism, food science, innovation and inspiration]]). | Despite the efforts of food scientists and [[chef]]s in irreligious cultures to develop more flavorful food, there have been a significant amount of irreligious cultures with bland food that is not exciting from a culinary point of view (See also: [[Atheism, food science, innovation and inspiration]]). | ||
Revision as of 17:41, 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]
Atheism, food science, inspiration and innovation
See also: Atheism, food science, innovation and inspiration and Atheism, culinary arts, inspiration, innovation and food science
Despite the efforts of food scientists and chefs in irreligious cultures to develop more flavorful food, there have been a significant amount of irreligious cultures with bland food that is not exciting from a culinary point of view (See also: Atheism, food science, innovation and inspiration).
Notes
- ↑ Heldman, Dennis R. "IFT and the Food Science Profession." Food Technology. October 2006. p. 11.