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Food Science and Technology

Food science is the study of the physical, biological, chemical makeup of food. Food science and food technology is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe food. Food science examines everything from food harvest and till consumption of food. Food technology is used to develop and manage the processes the transformation from raw harvest to edible goods purchased by individual consumers. Almost all foods are modified before consumption. Only a few fruits, nuts, vegetables, meats, milk, and eggs may be eaten raw.
Food science and food technology draw on chemistry, microbiology, engineering, physiology, toxicology, nutrition, dietetics, economics, marketing, and law. Food science and food technology are inherently interdisciplinary subjects, because of the importance of food, this topic raises to the ethical issues, including professional responsibility, equity of availability, determination of levels of safety f…

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