Food Science at IgMin Research | Medicine Group
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About
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.
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Research Articles
- Efficacy of Different Concentrations of Insect Growth Regulators (IGRs) on Maize Stem Borer Infestation
- Trend of SO2 Gas Dry Deposition in Vietnam
- Communication Training at Medical School: A Quantitative Analysis
- Utilising Phytoremediation in Green Technologies: Exploring Natural Means of Environmental Clean-up
- Current Oscillations and Resonances in Nanocrystals of Narrow-gap Semiconductors
- Risk of Nutritional Deficiencies and Changes in Dietary Patterns after Bariatric Surgery
