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Food science (or bromatology) is the study of food and its chemical properties. Its scope overlaps with agricultural science and nutritional science and extends to the scientific aspects of food safety and food processing, informing the development of food technology.
Research, Technology, Science & Products
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food science technology chemistry chemical study used foods processing biological quality research development field scientific preservation scientists production physical engineering
| Subject | Predicate | Object | Confidence | Src |
|---|---|---|---|---|
| Food science | is a | interdisciplinary field that integrates concepts from chemistry | 0.90 | text |
| salting to an organized research-driven field central to modern food production | instance of | It evolved from early preservation practices | 0.80 | text |
| food chemistry | instance of | The field includes several subdisciplines | 0.80 | text |
| food technology | instance of | The field includes several subdisciplines | 0.80 | text |
| and molecular gastronomy | instance of | The field includes several subdisciplines | 0.80 | text |
| which examine the composition | instance of | The field includes several subdisciplines | 0.80 | text |
| processes used to produce | instance of | The field includes several subdisciplines | 0.80 | text |
| preserve food.Food scientists develop new products | instance of | The field includes several subdisciplines | 0.80 | text |
| design processing methods to produce these foods | instance of | The field includes several subdisciplines | 0.80 | text |
| select packaging materials | instance of | The field includes several subdisciplines | 0.80 | text |
| conduct shelf life | instance of | The field includes several subdisciplines | 0.80 | text |
| sensory evaluation studies of products using survey panels or potential consumers | instance of | The field includes several subdisciplines | 0.80 | text |
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