Nutrition and Food Science Research

Food science, food technologies, and their applications in the food industry are all included in the science of food. Food science is a catch-all term for the application of scientific concepts to the creation and maintenance of a healthy food supply. To better understand food processes and improve food products for the general population, food science draws on a variety of disciplines, including biology, chemical engineering, and biochemistry. Food scientists examine the physical, microbiological, and chemical components of food as stewards of the field. They use what they've learned to create the safe, nutritious, and sustainable foods and packaging that you see on grocery shelves today. The goal of food science is to gain a scientific understanding of food. It's not so much about health and nutrition as it is about how food is prepared and why it is prepared in that way. All processes connected to food harvesting, storage, packaging, preparation, and consumption are studied in food science.

• Antioxidants and Phytochemicals
• Clinical Nutrition
• Dietary Surveys
• Diets and Diseases
• Eating Disorders
• Food Chemistry
• Maternal and Infant Nutrition
• Metabolism and Nutrition Physiology
• Nutrient Metabolism
• Nutrition and Food Health
• Nutritional Epidemiology
• Nutritional Status