Food Technology

Food technologies have become so common these days that people across the world have accustomed to it. Nowadays the food chain is long and complicated, foods and food technologies are diverse; consequently the consumers are uncertain about the food quality and safety...

Agriculture Biotechnology

Agricultural biotechnology deals with agriculture involving the use of scientific tools and techniques which include genetic engineering, molecular markers, molecular diagnostics, vaccines, and tissue cultures to modify living organisms such as plants, animals, and...

Diary Food and Its Commercial Future

Dairy products, milk products or lacticinia are a type of food produced from or containing the milk of mammals, primarily cattle, water buffaloes, goats, sheep, camels, and humans. Dairy products include food items such as yogurt, cheese, and butter. A facility that...

Food Microbiology

Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food including the study of microorganisms causing food spoilage, pathogens that may cause disease especially if food is improperly cooked or stored, those used to produce...

Nutritional Disorder & Management

Nutritional disorders include a wide spectrum of conditions, including generalized under-nutrition, over-nutrition leading to obesity, the eating disorders and diseases where nutrition has a role in the aetiology. Both under-nutrition and obesity are important public...

Vitaminology & Lipidology

General subjects and achievement of modern vitaminology are discussed. The most impressive success in fundamental vitaminology during last three to four decades was achieved in following areas in elucidation of vitamins metabolic roles and molecular mechanisms in...

Nutritional Biochemistry

Nutritional biochemistry is one of the academic foundations that make up nutritional sciences, a discipline that encompasses the knowledge of nutrients and other food components with emphasis on their range of function and influence on mammalian physiology, health,...

Food Waste Management

Food waste accounts for about 10 per cent of the total waste generated in Singapore, but only 16 per cent of the food waste is recycled. The rest of it is disposed of at the waste-to-energy plants for incineration. There is a need to manage food waste holistically....

Preservation Techniques

Food preservation prevents the growth of microorganisms such as yeasts, or other microorganisms although some methods work by introducing benign bacteria or fungi to the food, as well as slowing the oxidation of fats that cause rancidity. Food preservation may also...

Food safety, quality and environment control

Quality and Food Safety have become competitive edge in the global market for food products. Food Safety and Quality has been helping businesses in the agriculture, processing, food equipments, and restaurants and retail industries to navigate the food safety and...

Functional Foods

A modified food that claims to improve health or well-being by providing benefit beyond that of the traditional nutrients it contains. Functional foods may include such items as cereals, breads, beverages that are fortified with vitamins, some herbs, and...

Nutrition

Nutrition is the science that interprets the interaction of nutrients and other substances in food in relation to maintenance, growth, reproduction, health and disease of an organism. It includes food intake, absorption, assimilation, biosynthesis, catabolism, and...

Innovation in Food Processing

Innovation in the food processing combines technological innovation with social and cultural aspects. It occurs throughout the entire food system, including production, harvesting, primary and secondary processing, manufacturing and distribution. The ultimate...

Food Processing

Food processing is the transformation of cooked ingredients, by physical or chemical means into food, or of food into other forms. Food processing combines raw food ingredients to produce marketable food products that can be easily prepared and served by the consumer....
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