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.
Title : The remarkable impact of a ketogenic diet on brain health
Amy Gutman, AdventHealth, United States
Title : The lipid-heart hypothesis and the dietary guidelines: Does the evidence support low dietary fat and saturated fat?
Mary T Newport, Independent Researcher, United States
Title : Quinoa green leaves: A promising nutrient-rich vegetable to improve human health
Safiullah Pathan, Lincoln University of Missouri, United States
Title : The development of healthy eating habits from infancy into adulthood
Andrea Maier Noth, University Albstadt Sigmaringen, Germany
Title : Addressing poor diet quality and food insecurity with multilevel community nutrition education in the United States
Jennifer Ward, University of Tennessee, United States
Title : Ketogenic strategies for alzheimer’s and other memory impairment: history, rationale, and 288 anecdotal reports
Mary T Newport, Independent Researcher, United States