THERMOBACTERIOLOGY IN FOOD PROCESSING. FOOD SCIENCE AND TECHNOLOGY (Volume 2)

1967 ◽  
Vol 57 (3) ◽  
pp. 560-561
Author(s):  
John M. Sharf
Keyword(s):  
Food Processing ◽  
Science And Technology ◽  
Food Science

In Defense of Food Science

2011 ◽  
Vol 11 (2) ◽  
pp. 76-84 ◽  
Author(s):  
david julian mcclements ◽  
césar vega ◽  
anne e. mcbride ◽  
eric andrew decker
Keyword(s):  
Heart Disease ◽  
Food Processing ◽  
Science And Technology ◽  
Developed Countries ◽  
Food Science ◽  
Processed Foods ◽  
Heated Debate ◽  
Obesity Hypertension ◽  
Animal Care

There is currently a heated debate about the role of food processing, and the science and technology that supports it, with many food activists strongly opposing any kind of processed foods. We acknowledge that there are problems associated with the modern diet in many developed countries, such as diet-related diseases (e.g., obesity, hypertension, heart disease, and cancer), pollution, animal care, and sustainability. However, we argue that the application of science and technology to foods must play a role in addressing these problems and that food processing does bring many benefits to society, such as increasing the diversity, quality, and accessibility of foods, while reducing their costs. If societies overall goal is to improve the quality, sustainability, and healthfulness of the food supply, then it is important to acknowledge both the positive and negative roles that food processing can play, and then to use science and technology wisely as one of the tools available to address these issues.

Emerging Technologies in the Area of Food Sciences

2017 ◽  
Vol 2 (2) ◽  
pp. 87
Author(s):  
Natarajan Gopalan
Keyword(s):  
Food Processing ◽  
Science And Technology ◽  
Standard Of Living ◽  
Food Science ◽  
Food Technology ◽  
Harvest Management ◽  
Scientific Publications ◽  
Self Reliance ◽  
The Government ◽  
Modern Era

<p>In the modern era, world has experienced tremendous boost in the field of food science and technology, realising its impact on the economic growth and people’s standard of living. India is using its newer technology for food processing in the field of science and technology. We are among the world’s top nations in the number of scientific publications and patents in food technology. The government has made considerable investment and is encouraging public-private partnership to achieve self-reliance in different agricultural sectors. It has a strong presence in the field of biotechnology, particularly related to agriculture technology, including pre- and post-harvest management, processing technology etc. </p>

Ghana's indigenous food technology: A review of the processing, safety, packaging techniques and advances in food science and technology

Food Control ◽  
2021 ◽  
Vol 127 ◽  
pp. 108116
Author(s):  
John Dzikunoo ◽  
Emmanuel Letsyo ◽  
Zeenatu Adams ◽  
David Asante-Donyinah ◽  
Courage Sedem Dzah
Keyword(s):  
Science And Technology ◽  
Food Science ◽  
Food Technology

scholarly journals Background, Applications and Issues of the Experimental Designs for Mixture in the Food Sector

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1128
Author(s):  
Giacomo Squeo ◽  
Davide De Angelis ◽  
Riccardo Leardi ◽  
Carmine Summo ◽  
Francesco Caponio
Keyword(s):  
Science And Technology ◽  
Experimental Designs ◽  
Food Science ◽  
Modified Atmosphere ◽  
Global Knowledge ◽  
Food Sector ◽  
Life Improvement ◽  
Technology Modeling ◽  
Mixture Designs ◽  
Simplex Lattice

Background: Mixtures play a key role in Food Science and Technology. For studying them, rational approaches should be used. In detail, the experimental designs for mixtures are useful tools for studying the effects of ingredients/components in formulations. Results: Food Science and Technology is the fourth category among the total records considered in this review. The applications span from food formulation to the composition of modified atmosphere, shelf-life improvement and bioactives extraction. However, the majority of the studies regards few products and ingredients. Simplex-lattice and simplex-centroid designs are the most common used, although some optimal designs, such as the D-optimal, have also interesting applications. Finally, some issues are highlighted, which basically regard the interpretation of the models coefficients and the lack of model validation. Conclusion: In the last decade, mixture designs have been fairly used in the field of Food Science and Technology. Modeling the response(s) allows researchers to achieve a global knowledge of the system under study within the defined experimental domain. However, the majority of application has regarded limited classes of products, and thus an increase in the spectrum of applications is desired.

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