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food science

   Also found in: Wikipedia 0.02 sec.
food science [′füd ‚sī·əns]
(food engineering)
The applied science which deals with the chemical, biochemical, physical, physiochemical, and biological properties of foods.


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Besides a range of books and CD-ROMs covering such fields as advanced materials science, laser technology, plastics/ polymers and food science, DEStech also produces "Journal of Residuals Science & Technology," a quarterly that covers the scientific investigation and management of residuals in the environment.
This discovery will be presented on August 29 at the 53rd meeting of the Japanese Society for Food Science and Technology in Kanagawa.
Simpson (Associate Professor and Enzymologist, Department of Food Science and Agricultural Chemistry, McGill University, Quebec , Canada), Food Biochemistry & Food Processing is a comprehensive coverage of developments, advances, and innovations in the biochemical, technological, enzymes, chemistry, and fermentation of food.
 
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