Science of Food
by Trisha Russell
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.
Description from LibreTexts.
- Publisher
- Whitworth University
- Subjects
- Chemistry
- Licence
- CC BY, as LibreTexts states it
- Who can read
- Tweens profiles and older, judged from its title and subjects