62 relations: American Dairy Science Association, Applied science, Aseptic processing, Australia, Beer, Biochemistry, Bread, Caister Academic Press, Carbohydrate, Cheese, Chemical engineering, Chemical substance, Chicago, Dietary supplement, Enzyme, Fermentation in food processing, Flavor, Food, Food additive, Food and Bioprocess Technology, Food chemistry, Food coloring, Food contaminant, Food fortification, Food grading, Food processing, Food Quality and Preference, Food rheology, Food storage, Food technology, Foodborne illness, Foodpairing, Gastronomy, Harold McGee, Home economics, Howard Hillman, Ingredient-flavor network, Institute of Food Technologists, International Union of Food Science and Technology, Journal of Food Science, Land-grant university, Lettuce, Lipid, LWT (journal), Machine (mechanical), Meat, Microbiology, Microorganism, Milk, Mineral (nutrient), ..., Molecular gastronomy, Nutraceutical, Paid survey, Poultry, Probiotic, Protein, Scientist, Shelf life, Space food, Vitamin, Wine, Yogurt. Expand index (12 more) » « Shrink index
American Dairy Science Association
The American Dairy Science Association (ADSA) is a non-profit professional organization for the advancement of dairy science.
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Applied science is the application of existing scientific knowledge to practical applications, like technology or inventions.
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Aseptic processing is a processing technique wherein commercially thermally sterilized liquid products (typically food or pharmaceutical) are packaged into previously sterilized containers under sterile conditions to produce shelf-stable products that do not need refrigeration.
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Australia, officially the Commonwealth of Australia, is a sovereign country comprising the mainland of the Australian continent, the island of Tasmania and numerous smaller islands.
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Beer is one of the oldest and most widely consumed alcoholic drinks in the world, and the third most popular drink overall after water and tea.
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Biochemistry, sometimes called biological chemistry, is the study of chemical processes within and relating to living organisms.
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Bread is a staple food prepared from a dough of flour and water, usually by baking.
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Caister Academic Press
Caister Academic Press is an independent academic publishing company that produces books and ebooks on microbiology, and molecular biology.
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A carbohydrate is a biomolecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1 (as in water); in other words, with the empirical formula (where m may be different from n).
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Cheese is a dairy product derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein.
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Chemical engineering is a branch of engineering that uses principles of chemistry, physics, mathematics and economics to efficiently use, produce, transform, and transport chemicals, materials and energy.
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A chemical substance, also known as a pure substance, is a form of matter that consists of molecules of the same composition and structure.
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Chicago, officially the City of Chicago, is the third most populous city in the United States, after New York City and Los Angeles.
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A dietary supplement is a manufactured product intended to supplement the diet when taken by mouth as a pill, capsule, tablet, or liquid.
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Enzymes are macromolecular biological catalysts.
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Fermentation in food processing
Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions.
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Flavor (American English) or flavour (British English; see spelling differences) is the sensory impression of food or other substance, and is determined primarily by the chemical senses of taste and smell.
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Food is any substance consumed to provide nutritional support for an organism.
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Food additives are substances added to food to preserve flavor or enhance its taste, appearance, or other qualities.
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Food and Bioprocess Technology
Food and Bioprocess Technology is a peer-reviewed scientific journal published by Springer Science+Business Media.
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Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods.
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Food coloring, or color additive, is any dye, pigment or substance that imparts color when it is added to food or drink.
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Food contamination refers to the presence in food of harmful chemicals and microorganisms which can cause consumer illness.
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Food fortification or enrichment is the process of adding micronutrients (essential trace elements and vitamins) to food.
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Food grading involves the inspection, assessment and sorting of various foods regarding quality, freshness, legal conformity and market value.
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Food processing is the transformation of cooked ingredients, by physical or chemical means into food, or of food into other forms.
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Food Quality and Preference
Food Quality and Preference is a peer-reviewed scientific journal in the field of sensory and consumer science, published in 8 issues per year by Elsevier.
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Food rheology is the study of the rheological properties of food, that is, the consistency and flow of food under tightly specified conditions.
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Food storage allows food to be eaten for some time (typically weeks to months) after harvest rather than solely immediately.
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Food technology is a branch of food science that deals with the production processes that make foods.
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Foodborne illness (also foodborne disease and colloquially referred to as food poisoning) is any illness resulting from the food spoilage of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food, as well as toxins such as poisonous mushrooms and various species of beans that have not been boiled for at least 10 minutes.
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Foodpairing is a method for identifying which foods go well together from a flavor standpoint.
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Gastronomy is the study of the relationship between food and culture, the art of preparing and serving rich or delicate and appetizing food, the cooking styles of particular regions, and the science of good eating.
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Harold James McGee (born October 3, 1951) is an American author who writes about the chemistry and history of food science and cooking.
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Home economics, domestic science or home science is a field of study that deals with home and economics.
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Howard Hillman is an author specializing in travel, cooking, and wine, including a book on kitchen science that has seen three editions.
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Ingredient-flavor networks are networks describing the sharing of flavor compounds of culinary ingredients.
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Institute of Food Technologists
The Institute of Food Technologists (IFT) is an international, non-profit scientific society of professionals engaged in food science, food technology, and related areas in academia, government and industry.
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International Union of Food Science and Technology
The International Union of Food Science and Technology (IUFoST) is the global scientific organization and voice for food science and technology representing more than 200,000 food scientists and technologists from over 70 countries.
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Journal of Food Science
The Journal of Food Science is a peer-reviewed scientific journal that was established in 1936 and is published by John Wiley & Sons on behalf of the Institute of Food Technologists in Chicago, Illinois.
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A land-grant university (also called land-grant college or land-grant institution) is an institution of higher education in the United States designated by a state to receive the benefits of the Morrill Acts of 1862 and 1890.
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Lettuce (Lactuca sativa) is an annual plant of the daisy family, Asteraceae.
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In biology and biochemistry, a lipid is a biomolecule that is soluble in nonpolar solvents.
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LWT: Food Science and Technology, formerly known as Lebensmittel-Wissenschaft & Technologie (italic), is a peer-reviewed scientific journal published by Elsevier.
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Machines employ power to achieve desired forces and movement (motion).
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Meat is animal flesh that is eaten as food.
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Microbiology (from Greek μῑκρος, mīkros, "small"; βίος, bios, "life"; and -λογία, -logia) is the study of microorganisms, those being unicellular (single cell), multicellular (cell colony), or acellular (lacking cells).
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A microorganism, or microbe, is a microscopic organism, which may exist in its single-celled form or in a colony of cells. The possible existence of unseen microbial life was suspected from ancient times, such as in Jain scriptures from 6th century BC India and the 1st century BC book On Agriculture by Marcus Terentius Varro. Microbiology, the scientific study of microorganisms, began with their observation under the microscope in the 1670s by Antonie van Leeuwenhoek. In the 1850s, Louis Pasteur found that microorganisms caused food spoilage, debunking the theory of spontaneous generation. In the 1880s Robert Koch discovered that microorganisms caused the diseases tuberculosis, cholera and anthrax. Microorganisms include all unicellular organisms and so are extremely diverse. Of the three domains of life identified by Carl Woese, all of the Archaea and Bacteria are microorganisms. These were previously grouped together in the two domain system as Prokaryotes, the other being the eukaryotes. The third domain Eukaryota includes all multicellular organisms and many unicellular protists and protozoans. Some protists are related to animals and some to green plants. Many of the multicellular organisms are microscopic, namely micro-animals, some fungi and some algae, but these are not discussed here. They live in almost every habitat from the poles to the equator, deserts, geysers, rocks and the deep sea. Some are adapted to extremes such as very hot or very cold conditions, others to high pressure and a few such as Deinococcus radiodurans to high radiation environments. Microorganisms also make up the microbiota found in and on all multicellular organisms. A December 2017 report stated that 3.45 billion year old Australian rocks once contained microorganisms, the earliest direct evidence of life on Earth. Microbes are important in human culture and health in many ways, serving to ferment foods, treat sewage, produce fuel, enzymes and other bioactive compounds. They are essential tools in biology as model organisms and have been put to use in biological warfare and bioterrorism. They are a vital component of fertile soils. In the human body microorganisms make up the human microbiota including the essential gut flora. They are the pathogens responsible for many infectious diseases and as such are the target of hygiene measures.
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Milk is a white liquid produced by the mammary glands of mammals.
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In the context of nutrition, a mineral is a chemical element required as an essential nutrient by organisms to perform functions necessary for life.
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Molecular gastronomy is a subdiscipline of food science that seeks to investigate the physical and chemical transformations of ingredients that occur in cooking.
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A Nutraceutical is a pharmaceutical-grade and standardized nutrient.
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A paid or incentivized survey is a type of statistical survey where the participants/members are rewarded through an incentive program, generally entry into a sweepstakes program or a small cash reward, for completing one or more surveys.
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Poultry are domesticated birds kept by humans for their eggs, their meat or their feathers.
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Probiotics are microorganisms that are claimed to provide health benefits when consumed.
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Proteins are large biomolecules, or macromolecules, consisting of one or more long chains of amino acid residues.
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A scientist is a person engaging in a systematic activity to acquire knowledge that describes and predicts the natural world.
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Shelf life is the length of time that a commodity may be stored without becoming unfit for use, consumption, or sale.
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Space food is a type of food product created and processed for consumption by astronauts in outer space.
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A vitamin is an organic molecule (or related set of molecules) which is an essential micronutrient - that is, a substance which an organism needs in small quantities for the proper functioning of its metabolism - but cannot synthesize it (either at all, or in sufficient quantities), and therefore it must be obtained through the diet.
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Wine is an alcoholic beverage made from grapes fermented without the addition of sugars, acids, enzymes, water, or other nutrients.
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Yogurt, yoghurt, or yoghourt (or; from yoğurt; other spellings listed below) is a food produced by bacterial fermentation of milk.
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Bromatological, Bromatologist, Bromatology, Food Science, Food Sciences, Food scientist.