Editorial - Journal of Food Technology and Preservation (2021) Volume 5, Issue 2

Short note on Food science

The Institute of Food Technologists characterizes food science as "the order where the designing, organic, and actual sciences are utilized to examine the idea of nourishments, the reasons for decay, the standards basic food preparing, and the improvement of food sources for the burning-through open". Food science is the investigation of the physical, organic, and substance cosmetics of food, the reasons for food crumbling and the ideas fundamental food handling. The improvement of nourishments for the burning-through open".

Author(s): Yu-gang Zhu

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