Food Science at IgMin Research | Medicine Group
We encourage scientists to collaborate and accelerate progress across different fields.
について
Food Science is an interdisciplinary field that focuses on the study of the physical, chemical, and biological properties of food. This dynamic discipline investigates the processes involved in food production, preservation, safety, and quality, aiming to enhance nutritional value and ensure consumer health. Researchers in Food Science explore innovative techniques for food processing, packaging, and storage, contributing to the development of healthier and more sustainable food systems.
The study of Food Science integrates principles from biology, chemistry, and engineering to address challenges related to food safety, nutrition, and sustainability. By leveraging advancements in technology and scientific research, this field plays a crucial role in developing functional foods, fortifying dietary products, and improving food quality. Innovations in Food Science are essential for addressing global food security, reducing waste, and promoting healthier diets.
- ✓Food Safety and Quality Control
- ✓ Nutritional Analysis
- ✓ Food Microbiology
- ✓ Food Chemistry
- ✓ Food Processing Technologies
- ✓ Functional Foods and Nutraceuticals
- ✓ Food Packaging Innovations
- ✓ Sensory Evaluation of Foods
- ✓ Food Preservation Techniques
- ✓ Biotechnology in Food Production
- ✓ Food Additives and Preservatives
- ✓ Dietary Supplements
- ✓ Sustainable Food Systems
- ✓ Food Allergen Management
- ✓ Food Toxicology
- ✓ Flavor Chemistry
- ✓ Food Fortification Strategies
- ✓ Impact of Processing on Nutritional Value
- ✓ Plant-Based Food Alternatives
- ✓ Advances in Food Biotechnology
関連トピック
IgMin 科目を探索する
現在トレンドになっている記事はどれですか？
研究論文
- On how Doping with Atoms of Gadolinium and Scandium affects the Surface Structure of Silicon
- Lunar-Derived Propellants for Fueling Mars-Bound Spacecraft in Cis-Lunar Space
- The Antioxidant and Antidepressant Properties of Dietary Proteins Derived from Egg and Bean Extracts and Their Acute Toxicity: A Journey from Nutrition to Pharmacognosy
- Influence of Polycarboxylate Superplasticizer on the Calorimetric and Physicomechanical Properties of Mortar
- Deep Learning-based Multi-class Three-dimensional (3-D) Object Classification using Phase-only Digital Holographic Information
- Exploring Upper Limb Kinematics in Limited Vision Conditions: Preliminary Insights from 3D Motion Analysis and IMU Data
グーグルスカラー
Google Scholarは2004年11月にベータ版が発表され、幅広い学術領域を航海する学術ナビゲーターとして機能します。それは査読付きジャーナル、書籍、会議論文、論文、博士論文、プレプリント、要約、技術報告書、裁判所の意見、特許をカバーしています。 IgMin の記事を検索
