Food Science

Food Science is a multi-disciplinary field relating chemistry, biochemistry, nutrition, microbiology and engineering to provide one the scientific knowledge to explain actual difficulties related to the many facets of the food structure. The basis of the discipline lies in a considerate of the chemistry of food components, such as proteins, carbohydrates, fats and water and the reactions they go through during processing and storage. A thorough understanding of processing and safeguarding methods is required including drying, freezing, pasteurization, canning, irradiation, extrusion, to name just a few.

 

  • Food chemistry
  • Food engineering
  • Food microbiology
  • Chemistry of Food Components
  • Food packaging
  • Food preservation
  • Food substitution
  • Food technology
  • Molecular gastronomy

Food Science Conference Speakers

    Recommended Sessions

    Related Journals

    Are you interested in