Food Science

Food science is the incorporation of basic sciences and engineering sciences to study and improve the physical, chemical and biochemical nature of foods and principles of food processing. It deals with the development of new food products, design of process to produce foods, choice of packing materials, shelf life studies, and evaluation of food quality by microbial and chemical testing methods. Food science is an amalgamation of different disciplines; it absorb concepts from microbiology, chemical engineering and biochemistry. Some of the sub disciplines of food science: Food chemistry, Food engineering, Food microbiology, Food packing, Food preservation etc.

Related Journals to Food Science

Food & Nutritional Disorders, Food: Microbiology, Safety & Hygiene, Nutrition & Food Sciences, Experimental Food Chemistry, American Journal of Food Technology, Journal of Food Engineering, Food Research International, Journal of Dairy Science, Journal of Functional Foods, Food and Bioproducts Processing,Food Reviews International.Journal of Agricultural and Food Industrial Organization,American Journal of Food Technology.

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