Food Science at IgMin Research | Medicine Group
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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
- Modeling of an Electric-fired Brick Oven, Directly Heated
- From Traditionalism to Algorithms: Embracing Artificial Intelligence for Effective University Teaching and Learning
- The Influence of Low Pesticide Doses on Fusarium Molds
- Examining the Causal Connection between Lipid-lowering Medications and Malignant Meningiomas through Drug-target Mendelian Randomization Analysis
- Kinetic Study of the Removal of Reafix Yellow B8G Dye by Boiler Ash
- Ammonia: A Trend of Dry Deposition in Vietnam
