6th Edition of Euro Global Conference on
The systematic study of the essence of food products and the scientific concepts underpinning their alteration, preservation and spoilage is Food Science.
It is the study of the characteristics of foods, including their chemical, biochemical, physical, physiochemical and biological properties, and their effects on product quality. It also includes the use of this information in new product development and in effective processing techniques.
• Food science is a discipline that discusses all technological aspects of food, from harvesting or slaughter to cooking and consumption. It is considered to be one of the agricultural sciences, and is generally regarded as distinct from the nutrition area. The foundation of the discipline lies in the understanding of the chemistry of food ingredients, such as proteins, carbohydrates, fats and water, and the reactions they undergo during processing and storage.
• Food technology is a branch of food science which deals with the actual production processes to make foods. Food technology is a science that discusses the processing and preservation of food substances with the techniques and concepts involved. In the development of safe, balanced and nutritious food items, the application of food science helps. Food technology research seeks to develop new methods and processes to keep food products healthy and resistant to natural harms, such as bacteria and other micro-organisms.