Food science
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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.
