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Food science is the applied science devoted to the study of food. The Institute of Food Technologists defines food science as "the discipline in which the engineering, biological, and physical sciences are used to study the nature of foods, the causes of deterioration, the principles underlying food processing, and the improvement of foods for the consuming public".〔Heldman, Dennis R. "IFT and the Food Science Profession." ''Food Technology.'' October 2006. p. 11.〕 The textbook ''Food Science'' defines food science in simpler terms as "the application of basic sciences and engineering to study the physical, chemical, and biochemical nature of foods and the principles of food processing". ==Overview== Activities of food scientists include the development of new food products, design of processes to produce these foods, choice of packaging materials, shelf-life studies, sensory evaluation of products using panels or potential consumers, as well as microbiological and chemical testing.〔(【引用サイトリンク】 title=Food Science Activity Guides )〕 Food scientists may study more fundamental phenomena that are directly linked to the production of food products and its properties. Food science brings together multiple scientific disciplines. It incorporates concepts from fields such as microbiology, chemical engineering, and biochemistry. Professional associations of food scientists include: * Institute of Food Technologists (IFT) * The International Union of Food Science and Technology (IUFoST) * Food Scientists and Nutritionists Association India (fsna India) * South African Association for Food Science and Technology (SAAFoST) 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Food science」の詳細全文を読む スポンサード リンク
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