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FOOD SCIENCE and FOOD TECHNOLOGY

Food science is the discipline in which biology, physical sciences, and engineering are used to study the nature of foods, the causes of their deterioration, and the principles underlying food processing.Food technology is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe, nutritious, and wholesome food.A food scientist studies the physical, microbiological, and chemical makeup of food. Depending on their area of specialization, food scientists may develop ways to process, preserve, package, or store food, according to industry and government specifications and regulations. Consumers seldom think of the vast array of foods and the research and development that has resulted in tasty, nutritious, safe, and convenient foods.Food research is the careful, systematic study, investigation, and compilation of information about foods and their components. Food manufacturing is the mass production of food products from raw animal and plant materials using principles of food technology. Food industry: In terms of value of shipments, food processing is the largest manufacturing industry in the United States.

Food science is a discipline concerned with all technical aspects of food, beginning with harvesting or slaughtering, and ending with its cooking and consumption. It is considered one of the agricultural sciences, and is usually considered distinct from the field of nutrition.
Examples of the activities of food scientists include the development of new food products, design of processes to produce these foods, choice of packaging materials, shelf-life studies, sensory evaluation of the product with trained expert panels or potential consumers, as well as microbiological and chemical testing. Food scientists at universities may study more fundamental phenomena that are directly linked to the production of particular food product and its properties. In the U.S., food science is typically studied at land-grant universities.
Food science is a highly interdisciplinary applied science. It incorporates concepts from many different fields including microbiology, chemical engineering, biochemistry, and many others.

Food technology, or Food tech for short is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe, nutritious, and wholesome food. Food scientists and food technolgists study the physical, microbiological, and chemical makeup of food. Depending on their area of specialization, food scientists may develop ways to process, preserve, package, or store food, according to industry and government specifications and regulations. Consumers seldom think of the vast array of foods and the research and development that has resulted in the means to deliver tasty, nutritious, safe, and convenient foods. In some schools, food technology is part of the curriculum and teaches, alongside how to cook, nutrition and the food manufacturing process. Learn FOOD SCIENCE/ TECHNOLOGY, SCHOOLS FOOD SCIENCE/ TECHNOLOGY, COLLEGES FOOD SCIENCE/ TECHNOLOGY, INSTITUTES FOOD SCIENCE/ TECHNOLOGY Coaching FOOD SCIENCE/ TECHNOLOGY, Masters FOOD SCIENCE/ TECHNOLOGY, Doctorate FOOD SCIENCE/ TECHNOLOGY, Postgraduate FOOD SCIENCE/ TECHNOLOGY, Useful FOOD SCIENCE/ TECHNOLOGY, University FOOD SCIENCE/ TECHNOLOGY, Scholarships FOOD SCIENCE/ TECHNOLOGY, Programme FOOD SCIENCE/ TECHNOLOGY, PhD FOOD SCIENCE/ TECHNOLOGY, Jobs FOOD SCIENCE/ TECHNOLOGY, Work FOOD SCIENCE/ TECHNOLOGY, Careers FOOD SCIENCE/ TECHNOLOGY, Information FOOD SCIENCE/ TECHNOLOGY, Information FOOD SCIENCE/ TECHNOLOGY, Courses FOOD SCIENCE/ TECHNOLOGY, Guidance FOOD SCIENCE/ TECHNOLOGY, Graduate FOOD SCIENCE/ TECHNOLOGY, Higher Studies in FOOD SCIENCE/ TECHNOLOGY.

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