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Public Understanding of Science, 2009
This paper draws attention to food as a site around which a historically particular form of public engagement has emerged. In the past decade, some of the most lively debates and policy actions for science and publics have focused on food related issues: first with BSE and subsequently with genetically modified organisms.
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This paper draws attention to food as a site around which a historically particular form of public engagement has emerged. In the past decade, some of the most lively debates and policy actions for science and publics have focused on food related issues: first with BSE and subsequently with genetically modified organisms.
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Microtechnology and nanotechnology in food science
2011Use of microtechnologies and nanotechnologies in all areas of agriculture and food science is currently increasing as a result of their excellent potential in terms of selectivity, sensitivity, and speed of analysis. Use of such approaches in food safety and food packaging, as well as food quality and in the development of functional foods are some of ...
Nazzaro F, Fratianni F, Coppola R
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Food Science and Food Biotechnology
Trends in Food Science & Technology, 2003This groundbreaking book provides a balanced and organized discussion of the interactions of food science and biotechnology at the molecular and industrial levels. Carefully selected and reviewed contributions stress the aspects of modern bioprocessing, analysis, and quality control that are common to both food science and biotechnology.
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Proceedings of the Royal Society of Edinburgh. Section B. Biological Sciences, 1983
The term ‘Food Science’ first appeared in 1937 when Dr Franklin Kidd, at that time Director of the Low Temperature Research Station, Cambridge, addressed the Annual General Meeting of the Food Group of the Society of Chemical Industry. In the course of his talk, he said ‘We hope to see, as a natural development arising out of our activities, university
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The term ‘Food Science’ first appeared in 1937 when Dr Franklin Kidd, at that time Director of the Low Temperature Research Station, Cambridge, addressed the Annual General Meeting of the Food Group of the Society of Chemical Industry. In the course of his talk, he said ‘We hope to see, as a natural development arising out of our activities, university
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1991
Abstract There is more to food than calories. The family breakfast, the workers ‘ lunch, the formal dinner, a drink at the pub, an evening at the restaurant-all these different occasions suggest how food is bound up with the customs, habits and daily rituals that provide the framework of personal and social relations.
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Abstract There is more to food than calories. The family breakfast, the workers ‘ lunch, the formal dinner, a drink at the pub, an evening at the restaurant-all these different occasions suggest how food is bound up with the customs, habits and daily rituals that provide the framework of personal and social relations.
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Food science perspective on food allergy
Allergy, 1998S L, Taylor, S L, Hefle
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Hydrogel: Diversity of Structures and Applications in Food Science
Food Reviews International, 2021Xin Jia, Lijun Yin, Jinlong Li
exaly