Food, Nutrition and Health
Food can be well-defined as anything solid or liquid which when swallowed, digested and assimilated in the body provides. It with necessary substances called nutrients and keeps it well. Nutrition, the science of foods, nutrients and other substances they contain; and of their act Food Science and Technology ions within the body including ingestion, digestion, absorption, metabolism and excretion.
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Food Science and Technology
Food science possibility overlaps with agriculture science and nutritional science and leads though the scientific aspects of food safety and food processing, informing the development of food technology.
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Food Chemistry and Biochemistry
Food chemistry is the study of chemical processes and connections of all biological and non-biological constituents of food and biochemistry also called as biological chemistry. It is the study of chemical methods within and relating to living organisms.
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Food Processing and Technology
Food processing technology includes a set of physical, chemical, or microbiological methods and techniques used to transform raw components into food . It covers various topics such as Food Processing, Food Technology, Food Safety, Food Industry, Food Allergy, Food Microbiology, Food Biotechnology, Food Allergy, Food Addiction, Food Fortification, Food Nanotechnology, etc.
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Food Microbiology and Enzymology
The study of the microorganisms that occupy, generate, or contaminate food is known as food microbiology. This contains the study of food spoilage-causing microorganisms. Good bacteria in food science, however, such as probiotics, are becoming increasingly related.
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Food and Nutritional Toxicology
Food and nutritional toxicology provides a broad overview of the elements in food that have likely to produce adverse health effects. It covers the impact on human health of food containing environmental contaminants or natural toxicants, food additives, the movement of chemicals from packaging materials into foods, and the persistence of feed and food impurities in food products.
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Food Allergy
Food allergy is an protected system reaction that occurs soon after eating a certain food. Even a small amount of the allergy-causing food can generate signs and symptoms such as gastric problems, hives or swollen airways.
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Food Packaging and Preservation
Food packaging and preservation publishes significant developments and high quality needed and applied research, across all aspects of preservation techniques and food packaging approaches to extend storage life of foods.
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Food Substitution and Adulteration
The main purpose of food adulteration is to change the quality of food products for economic benefit. Such actions usually take place by exchange with lower quality or less valued food and growing the weight or volume by admixture of undeclared components.
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Food - Quality Control and Quality Assurance
Quality assurance is a very important part of every organization, especially for food related organization. People who have practice around there are an important piece of the organization, confirming the quality of food product with achievement through seeing the nature of product.
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Food Nanotechnology
Nanotechnology also has the likely to improve food processes that use enzymes to advise nutrition and health benefits. Enzymes are often added to food to hydrolyze anti-nutritive components and hence increase the bio-availability of vital nutrients such as minerals and vitamins.
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Food Saftey and Standards
The food safety standard authority examine and recognize fresh concerns relating to nutraceuticals and extremely processed foods.
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Food Analysis and Approaches
Food analysis is a discipline anxious with the manufacture, application and study of analytical procedures for characterizing the properties of food and its elements. These analytical techniques are used for providing information on a broad range of food characteristics including composition, structure, physical chemistry and physical characteristics.
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Dairy Science and Technology
Understanding milk, its production, the physical, biochemical and dietary properties of its components and how these can be used to create the unique variety of dairy products.
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Bio Active Constituents of Food
Foods are collected of bioactive substances such as polysaccharides, pigments, minerals, peptides, and polyphenols, which have valuable pharmaceutical and biomedical potential.
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Food Colloids and Polymers
Food colloids give a lot of different food products structure, texture, and mouth-feel for example, jam, ice cream, mayonnaise, etc. Food colloid contains hydrocolloid that delivers food products with thickening, gelling, emulsification, and soothing properties.
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Agronomy and Agricultural Research
Agronomy is the science and skill of producing and using plants by agriculture for food, fuel, fiber, chemicals, recreation and land maintenance.
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Food Legumes Research
Legumes may be a foundation for emerging several functional foods for human health promotion. The food legumes are significant and economical sources of protein and calories as well as of assured vitamins and minerals vital to human nutrition.
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Food Bioscience, Biotechnology and Biophysics
Food biotechnology is the application of innovative biotechnological techniques to food making and processing. Food fermentation, which is the first biotechnological method, and food flavorings, as well as plant and animal cell cultures, are included.
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Fermented Foods and Beverage Technology
Fermentation is the oldest biotechnology used by human beings to produce safer, more stable and glowing food stuff. Simultaneously, it is one of the most progressive investigation topics in food technology used to yield advanced beverages and food, and has a high impact in human health.
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Meat, Poultry and Seafood
Meat is flesh taken from a dead animal that persons cook and eat. Poultry is term used for any kind of domesticated bird that is captive-raised to serve its purposes. Any fish or shellfish used for food from the sea is known as Seafood.
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Functional Foods
Nutrient-rich foods like fruits, veggies, and legumes are often considered as functional foods, along with refreshed foods like juice, eggs, and cereal.
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Proteomics and Probiotics
Proteomics is the systematic, large scale analysis of proteins. Proteome is a complete set of proteins produced by a given cell organism under a defined set of conditions. Probiotics promote beneficial bacteria by providing food and creating an environment where microorganisms can flourish.
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Nutraceuticals and Nutrigenomics
Nutrigenomics is the study of how a person’s diet influences gene expression across their entire genome. Nutrigenetics is an overlapping topic that studies definite genes rather than the complete genome and how they relate to nutritional needs.
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Dietitics
Dietetics is clear as the application of the science of nutrition to the human being in health and virus. It is concerned with the diet and its effects on health, particularly with the practical application of a systematic understanding of nutrition.
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Exercise and Fitness
Exercising regularly, every day if possible, is the single best important thing you can do for your health. In the short term, exercise helps to control hunger, boost mood, and improve sleep. In the long term, it decreases the risk of heart disease, stroke, diabetes, dementia, depression, and many cancers.
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Food Consumer Science
Consumer science aims to train consumer scientists knowledgeable in nutrition. This qualification will not qualify students to register with the health professions council of South Africa as a dietician or nutritionist.
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Food and Resource Economics
Food and resource economics combines economics, policy and business as understood from an agriculture, food, natural assets and environmental viewpoint.
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Sustainability in Agriculture and Food Global Food Chain
Environmental sustainability is determined by checking that the impacts of food system activities on the nearby natural environment are positive. Biodiversity, soil, water, the carbon footprint, animal and plant health, the water footprint, food loss and waste, and harmfulness are also considered.
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Food Security and Global Concerns
Food security is the availability of food and the ability of individuals to access, afford, and source adequate foodstuffs. Food security is defined as meaning that all people, at all times, have physical, social, and economic access to sufficient, safe, and nutritious food that meets their food preferences and dietary needs for an active and healthy life.
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Food and Environmental Sciences
Human beings need air, water and food to survive but out of these, food is an important material for the growth and functioning of body. Main food resources mainly crops providing grains like rice, wheat, maize, etc.
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Food Engineering and Materials Science
This area focuses on food ingredients, properties and interactions, as glowing as food microstructures, micro-carriers, and nanotechnology for increasing novel, nutritious, abundant, and affordable foods.
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Food Sensory Science
Food sensory science is the subdiscipline of food science concerned with how food is perceived by humans. Food is resolute by the communication of the five senses - Taste, Smell, Sight, Touch and Sound. Sensory most of us are familiar with some examples like “taste testing” of different products.
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Chemical Process: Biological and Non-Biological
Biological processes are made of many chemical reactions or other events that are involved in the persistence and transformation of life forms. Metabolism and homeostasis are examples.
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Combating Hunger and Malnutrition
Hunger is the distress related with lack of food. Undernutrition goes beyond calories to signify deficiencies in energy, protein, essential vitamins and minerals.
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Food for Immunity
Dry fruits like almonds, dates and walnuts deliver the vital vitamins and minerals to strengthen your protection. A handful of your favourite dry fruit will help you in better stress management. They are great for the elderly and the kids too.
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Current Trends and Novel Food Processing Technologies
Novel non-thermal food processing technologies contain high force processing, pulsed electric field, pulsed light, irradiation, ultrasound, oscillating magnetic fields, and cold plasma technologies.
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Advanced Research and Trends in Food Sciences
3D food printers are also a part of the food skill trends, enabling many other major trends such as meat replacements and personalized nutrition.
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Recent Food Trends and Future Foods
Heirloom, indigenous ingredients are gradually making their way onto restaurant menus, be it ancient grains and millets or even lesser-known ingredients such as thangnyer or yellow Himalayan chillies, tree tomatoes, black garlic, and kaitha or elephant apple. Vertical farms, indoor hydroponic systems, robotic-collected farms, and other high tech agricultural innovations will increase the supply of fresh local fruits, vegetables, grains, and herbs.
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Food Product Development and Entrepreneurship
Product development is the complex process needed to introduce a new or better product to the market. In the food industry, this involves increasing food products that interest the target market and address gaps in their current preferences and needs.
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