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Food Science at IgMin Research | Medicine Group

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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.

 

Food Safety and Quality Control Nutritional Analysis Food Microbiology Food Chemistry Food Processing Technologies Functional Foods and Nutraceuticals Food Packaging Innovations Sensory Evaluation of Foods Food Preservation Techniques Biotechnology in Food Production Food Additives and Preservatives Dietary Supplements Sustainable Food Systems Food Allergen Management Food Toxicology Flavor Chemistry Food Fortification Strategies Impact of Processing on Nutritional Value Plant-Based Food Alternatives Advances in Food Biotechnology
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Research Articles
  1. Trend of SO2 Gas Dry Deposition in Vietnam
  2. Potentially Toxic Metals in Cucumber Cucumis sativus Collected from Peninsular Malaysia: A Human Health Risk Assessment
  3. From Traditionalism to Algorithms: Embracing Artificial Intelligence for Effective University Teaching and Learning
  4. The Antioxidant and Antidepressant Properties of Dietary Proteins Derived from Egg and Bean Extracts and Their Acute Toxicity: A Journey from Nutrition to Pharmacognosy
  5. Assessment of Thermal Uniformity of Heating Plates Using a Thermal Imaging Camera
  6. Properties of Indium Antimonide Nanocrystals as Nanoelectronic Elements
more articles

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