food science

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food science

[′füd ‚sī·əns]
(food engineering)
The applied science which deals with the chemical, biochemical, physical, physiochemical, and biological properties of foods.
References in periodicals archive ?
Surprisingly, most of the students who underwent these test were found calcium deficient, informed MNSUA head of Food Sciences Deptt, Dr Umer Farooq.
The event, arranged by the Department of Food Sciences and Nutrition, Bahauddin Zakariya University here on Sunday, highlighted the impact of climatic changes on food security.
Advances in Nutrition and Food science is an international, open access, peer reviewed journal that aims to publish world class research works from the field of nutrition and food sciences.
The MOU was signed with special focus on Departments of Food Sciences and Nutation and Applied Linguistics in order to initiate student and faculty exchange programme between these two institutions.
STILLWATER The Department of Animal Science within Oklahoma State University's Division of Agricultural Sciences and Natural Resources will change its name to the Department of Animal and Food Sciences. <br />The change, effective July 1, was made after input from departmental faculty members, staff members, current students and alumni.<br />Clint Rusk, head of the newly renamed department, said the name acknowledges the rising demand for expertise in the food sciences as food processing has become more prevalent in Oklahoma's food and agriculture industries.
Established in 1976, Food Sciences Corporation manufactures more than 125 protein products to support metabolism and lean muscle mass for health care professionals and consumers.
He said that simplicity and traditional food habits would help improve the situation.Faculty of Food Sciences, Nutrition and Home Sciences Dean Dr Masood Sadiq Butt said that there was the need of food fortification to overcome the issue of malnutrition.
SOPHIE DESROCHES, PhD, RD, Institute of Nutrition and Functional Foods and Department of Food Science and Nutrition, Faculty of Agriculture and Food Sciences, Universite Laval, and CHUQ Research Centre, Centre Hospitalier Universitaire de Quebec-Hopital St-Francois d'Assise, Quebec, QC; ANNIE LAPOINTE, PhD, RD, Institute of Nutrition and Functional Foods, Universite Laval, Quebec, QC; ISABELLE GALIBOIS, PhD, RD, Department of Food Science and Nutrition, Faculty of Agriculture and Food Sciences, Universite Laval, Quebec, QC; SARAH-MAUDE DESCHENES, MSc, RD, Institute of Nutrition and Functional Foods, Universite Laval, Quebec, QC; MARIE-PIERRE GAGNON, PhD, CHUQ Quebec-Hopital St-Francois d'Assise, and Faculty of Nursing, Universite Laval, Quebec, QC
Ltd., a leading producer of dairy products and juices in the Kingdom of Saudi Arabia (KSA) and the largest juice manufacturer in the Middle East, has recently reaffirmed its commitment to the development of KSA's food sciences and nutrition sector, complementing the company's prime initiative to provide good health for all.
The society primarily seeks to develop the food sciences and nutrition segment by facilitating the exchange of ideas, research and other pertinent data with similar scientific institutions inside and outside of the Kingdom.
Summary: The Faculty of Agricultural and Food Sciences (FAFS) at the American University of Beirut (AUB) held a ceremony at Issam Fares Hall last month to celebrate the designation of the Nutrition and Food Science Department as a WHO Collaborating Center for research, training and outreach in nutrition and food science, a statement issued by AUB said.

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