Nano-Science-Engineering-Technology Applications to Food and Nutrition

Food Science and Nutrition Technology

The objective of this work was to study the quality of guar and guar gum produced in Sindh, Pakistan. Fresh guar, guar seeds and guar gum made in laboratory was analyzed for that purpose. For comparison purpose, analytical grade guar gum and industrial guar gum (prepared from guar split) was also studied. Results of proximate composition of guar seed revealed that it is mainly composed of Nitro...

Food technology and nutrition: Challenges for colloid and interface science

Issues influencing food production and consumption are outlined. Some opportunities for using methods of colloid and surface science to study food emulsions and foams and their impact in vivo are discussed.

Grand Challenges in Nutrition and Food Science Technology

GRAND CHALLENGES The twenty-first century is marked by multiple unprecedented environmental challenges that could threaten human survival. The combined impact of climate change, energy and water shortage, environment pollutants, shifting global population demographics, food safety, and growing disease pandemics, all place undue stress on the planet’s food system, already in a sensitive balance ...

A Corpus-driven Food Science and Technology Academic Word List

The overarching goal of this study was to create a list of the most frequently occurring academic words in Food Science and Technology (FST). To this end, a 4,652,444-word corpus called Food Science and Technology Research Articles (FSTRA), which included 1,421 research articles (RAs) randomly selected from 38 journals across five sub-disciplines in FST, was developed. Frequency and range-based...

Announcement of “2nd International Congress on Food Science and Technology”