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Food science is a multidisciplinary field in which principles from biology, chemistry, and engineering are applied to the study of the chemical, physical, and microbiological properties of food. Food scientists investigate the elements contained in foods, factors involved in the physical and chemical deterioration of food, and how different foods interact with human physiology. Many experts look to food science as a way to address global hunger and malnutrition in the twenty-first century. The... więcej
Salem Press Encyclopedia of Science, 2020. 6p.
