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Food science is the applied science which deals with study of food. There are many definitions for food science likewise the Institute of Food Technologists defines food science as "the discipline in which the engineering, biological, and physical sciences are used to study the nature of foods, the causes of deterioration, the principles underlying food processing, and the improvement of foods for the consuming public". The textbook Food Science defines food science in simpler terms as "the application of basic sciences and engineering to study the physical, chemical, and biochemical nature of foods and the principles of food processing".
Food science brings together multiple scientific disciplines. It incorporates concepts from many fields such as microbiology, chemical engineering, and biochemistry.
The disciplines which come under food science are:
· Food Packaging
· Sensory analysis and many more.
Edelweiss publications has a rapid review process, it tries to publish the manuscript within 4-6 weeks of time after submission. Edelweiss Applied Science and Technology Journal promote articles of Food science. Edelweiss Applied science journal maintains double blinded peer review process.
Researchers, authors, reviewers, and readers can use this page to find journal resources connected with Food Science, including published articles, related academic topics, current issue content, archive material, and manuscript submission information.
Related article links for Food Science will appear here as matching content is published in Edelweiss Frontiers in Applied Science. Readers can also browse the journal archive and current issue for connected research.
