Journal of Agricultural Science and Botany

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Editor Note - Journal of Agricultural Science and Botany (2020) Volume 4, Issue 6

A Brief review on Food science.

Uttam Saha*

College of Agricultural and Environmental Sciences, University of Georgia, USA

*Corresponding Author:
Uttam Saha
College of Agricultural and Environmental Sciences, University of Georgia, USA
E-mail: [email protected]

Accepted December 28, 2020

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Food Science

Food Science is a multi-disciplinary field including science, natural chemistry, nourishment, microbiology and designing to give one the logical information to take care of genuine issues related with the numerous aspects of the food framework. The premise of the order lies in a comprehension of the science of food segments, for example, proteins, sugars, fats and water and the responses they go through during handling and capacity. A total comprehension of preparing and conservation techniques is required including drying, freezing, sanitization, canning, illumination, expulsion, to give some examples. The capacity to complete examination of food constituents is created alongside measurable quality control strategies. The microbiology and the security parts of food should likewise be perceived. Different themes covered incorporate food added substances, the physico-compound properties of food, flavor science, item advancement, food designing and bundling. Food science coordinates this expansive put together information and centers it with respect to food.

Food Science is as yet a moderately new and developing order, achieved principally as a reaction to the social changes occurring in North America and different pieces of the created world. The food business, which initially gave just essential items to definite arrangement in the home, ends up reacting to showcase requests for more refined, modern, and helpful items. The interest for simple to plan, accommodation nourishments, presents major logical and innovative difficulties which can't be met without exceptionally prepared researchers fit for understanding the intricate science/organic chemistry of food frameworks and information on the techniques to safeguard them. This expanded dependence of society on prepared toeat nourishments has prompted more noteworthy obligation regarding processors as far as quality, wellbeing and sustenance. To guarantee high caliber and serious items, logical standards and new advancements are being applied to food producing and the group of information required has become that control called Food Science.

Food Technology

The food you devour day by day is the consequence of broad food research, a methodical examination concerning an assortment of nourishments' properties and pieces. After the underlying phases of innovative work, food items are mass created utilizing the standards of food technology.

Food Science has given us

• Frozen foods/ nourishments

• Canned foods/ nourishments

• Microwave meals

• Milk which keeps

• Nutritious new foods

• More effectively arranged customary nourishments

The Food Scientist helps supply this abundance by figuring out how to apply a wide scope of logical information to keep a high caliber, bountiful food supply. Food Science permits us to utilize our food assets and minimize waste.

Most food materials are of natural root. How they carry on in reaping, handling, appropriation, stockpiling and arrangement is a mind boggling issue. Full attention to exceptionally significant parts of the issue requires expansive based training.


Some of the sub-disciplines of food science are described below.

• Food science

• Food actual science

• Food designing

• Food microbiology

• Food innovation

• Quality controls

• Sensory investigation, etc.

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