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
- Slip Resistance Evaluation of 10 Indoor Floor Surfaces
- Sorption-based Spectrophotometric Assay for Lead(II) with Immobilized Azo Ligand
- Designing a Compact High-precision Positioner with Large Stroke Capability for Nanoindentation Devices
- The Influence of Dynamical Downscaling and Boundary Layer Selection on Egypt’s Potential Evapotranspiration using a Calibrated Version of the Hargreaves-samani Equation: RegCM4 Approach
- Utilising Phytoremediation in Green Technologies: Exploring Natural Means of Environmental Clean-up
- Correlation between Different Factors of Non-point Source Pollution in Yangtze River Basin
