Science of Food (Russel)
- Page ID
- 460688
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Food Science is a multi-disciplinary field involving chemistry, biochemistry, nutrition, microbiology and engineering to give one the scientific knowledge to solve real problems associated with the many facets of the food system. The basis of the discipline lies in an understanding of the chemistry of food components, such as proteins, carbohydrates, fats and water and the reactions they undergo during processing and storage.
Thumbnail: Food on table. (Unsplash License; Victoria Shes via Unsplash)