Food science

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. A complete understanding of processing and preservation methods is required including drying, freezing, pasteurization, canning, irradiation, extrusion, to name just a few. The ability to carry out analysis of food constituents is developed along with statistical quality control methods. The microbiology and the safety aspects of food must also be understood.

The food industry, which originally provided only primary products for final preparation in the home, finds itself responding to market demands for more refined, sophisticated, and convenient products. The demand for easy to prepare, convenience foods, poses major scientific and technological challenges which cannot be met without highly trained scientists capable of understanding the complex chemistry/biochemistry of food systems and knowledge of the methods to preserve them. This increased reliance of society on ready-to-eat foods has led to greater responsibility for processors in terms of quality, safety and nutrition. In order to ensure high quality and competitive products, scientific principles and new technologies are being applied to food manufacturing and the body of knowledge required has become that discipline called Food Science.

 

  • Food additives
  • Physico-chemical properties of food
  • Flavor chemistry
  • Food engineering and packaging

Related Conference of Food science

December 06-07, 2019

23rd International Conference on Food Fraud & Safety

Montreal, Canada
February 26-27, 2020

23rd Euro-Global Summit on Food and Beverages

Berlin, Germany
March 30-31, 2020

12th Global Summit on Aquaculture & Fisheries

Hong Kong, Hong Kong
April 13-14, 2020

29th World Conference on Food and Beverages

London, UK
April 22-23, 2020

3rd European Food Chemistry, and Drug Safety Congress

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5th International Conference on Food Microbiology and Food Market

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Abstract Submission Deadline : Jan 30, 2020
May 18-19, 2020

7th Annual Congress on Plant Science and Molecular Biology

Auckland, Newzealand
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International Conference on Food Safety and Health

Frankfurt, Germany
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International Conference on Food Microbiology

Frankfurt, Germany
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European Conference on Aquaculture and Fisheries

Stockholm, Sweden
August 17-18, 2020

Global summit on Agriculture & Organic farming

Tokyo, Japan
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13th World Congres on Aquaculture & Fisheries

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15th International Veterinary Congress

Paris, France
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6th World Food Quality & Safety Congress

Hong Kong, Hong Kong
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2nd Global Summit on Food Science, Nutrition and Technology

Prague, Czech Republic
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Experts Meeting on Plant, Cellular and Molecular Biology

Prague, Czech Republic
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International Conference on Food Science & Nutrition

Tokyo, Japan
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8th Global Summit on Plant Science

Berlin, Germany
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4th International Conference on Probiotics and Prebiotics

Vancouver, Canada
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World Congress on Food and Nutrition Science

Barcelona, Spain
September 29-30, 2020

24th World Conference on Food and Nutrition Science

Osaka, Japan
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International Conference on Food Science and Technology

Osaka, Japan
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13th International Conference on Aquaculture & Fisheries

Vienna, Austria
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World Conference on Agro-Ecology and Crop Science

Manila, Philippines
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International Conference on Plant Tissue Culture & Genetics

Manila, Philippines
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World Plant and Soil Science Congress

Rome, Italy
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15th Crop Science and Agriculture Summit

Beijing, China
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Annual Congress on Plant Biology & Plant Breeding

Tokyo, Japan
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Global Summit on Healthcare and Life Science Research

Kyoto, Japan
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International Conference on Food Microbiology

Tokyo, Japan

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