Food science is the basic science and applied science of food; its scope starts at overlap with agricultural science and nutrition and leads through the scientific aspects of food safety and food processing , informing the development of food technology. The Institute of technologists defines 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, and the improvement of foods for the consuming public”. The textbook 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.
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