Food Science & Technology

Food science is the elementary science and applied science of food; its scope starts at overlap with agricultural science and nutritional science and leads through the scientific facets of food safety and food processing, informing the enlargement of food technology. Food science brings together manifold scientific disciplines. It integrates concepts from fields such as chemistry, physics, physiology, microbiology, and biochemistry.

Food technology is the technological aspects. Early scientific research into food technology focused on food preservation. Nicolas Appert's development in 1810 of the canning process was a decisive event. The process wasn't called canning then and Appert did not really know the standard on which his process worked, but canning has had a chief impact on food preservation techniques.



 


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