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Food Science

Food Technology is the basic science and applied science of food its scope starts at overlaps 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 Food 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 deteriorating and consuming”. The textbook defines that “the application of basic sciences and engineering to study the physical, chemical, and biochemical nature of foods and the principles of food processing”.