Food Science at IgMin Research | Medicine Group
Our aim is to support a culture of interdisciplinary research for the swift advancement of knowledge.
About
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.
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Research Articles
- Development of a Mechanical Seal Closed Design Model
- Assessing Bee (Hymenoptera, Apoidea, Anthophila) Diversity and Floral Preference in Two Habitats in the Iberian Peninsula
- Efficacy of Different Concentrations of Insect Growth Regulators (IGRs) on Maize Stem Borer Infestation
- Problem of Surface Waves on Water in Higher School Laboratory Workshop
- Lifestyle and Well-being among Portuguese Firefighters
- Prevalence of Non-specific Low Back Pain Among Chinese Healthcare Workers (Surgeons and Surgical Nurses): A Multi-Center Survey Study
