Food Science and Technology

 


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, The Food Science defines food science in simpler terms as "the application of basic sciences and engineering to study the physical, chemical, and biochemical nature of foods and the principles of food processing

Food Technology is a science branch that deals with the techniques involved in production, processing, preservation, packaging, labeling, quality management, and distribution of food products.

Innovation in the food sector may include, for example, new types for raw material processing technology, packaging of products, and new food additives. Applying new solutions may reduce or prevent adverse changes caused by microorganisms, oxidation of food ingredients, and enzymatic and non-enzymatic reactions. Moreover, healthier and more nutritious food may be delivered as well as the food may taste better due to improvements in food composition, including organoleptic changes, and changes in the perception and pleasures from eating food. In the 21st century, emerging technologies have developed.

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