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
- Integrated Multi-fidelity Structural Optimization for UAV Wings
- Analysis of the State of Moisture Control to Ensure and Regulate the Quality of Grain and Grain Products
- Modeling of an Electric-fired Brick Oven, Directly Heated
- Lifestyle and Well-being among Portuguese Firefighters
- Lunar-Derived Propellants for Fueling Mars-Bound Spacecraft in Cis-Lunar Space
- From Traditionalism to Algorithms: Embracing Artificial Intelligence for Effective University Teaching and Learning
