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Dictionary of Food Science and Nutrition- for free

Food Science

Food science is the basic and applied science related to food, and its scope begins with overlap with agricultural and nutritional sciences, and continues through the scientific aspects of food safety and food processing to the development of food technology.

Food science integrates multiple scientific disciplines. It incorporates concepts from disciplines such as chemistry, physics, physiology, microbiology, and biochemistry. Food technology, for example, incorporates concepts from chemical engineering.

The activities of food scientists include the development of new foods, the design of processes to produce these foods, the selection of packaging materials, shelf-life studies, sensory evaluation of products using research panels and potential consumers, and even microbiological and chemical testing. Food scientists may also study more fundamental phenolmena directly related to food production and its characteristics.

The Institute of Food Technologists defines food science as “the discipline in which engineering, biology, and physics are used to study the properties of food, the causes of deterioration, the principles of food processing, and the improvement of food for the consumer. The textbook Food Science defines food science in simpler terms as “the application of science and engineering to the study of the physical, chemical, and biochemical properties of foods and the principles of food processing.

About the Book

This dictionary provides a basic vocabulary of terms used in food science and nutrition. It is ideal for all students of food technology and related subjects, as well as those new to jobs in catering, nutrition, public and environmental health.

Each headword is explained in clear, easy-to-understand English. Supplements include RDAs and sources for nutrients, a body mass index calculator, a cooking conversion table, a guide to food hygiene procedures, and a list of key contacts in the fields of nutrition, health, and food production.

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