Food Pathogen and Food Safety

Research In Nutrition And Food Science

Food Science helps in the preparation of nourishment items from the raw materials of rural areas that are sufficient for human utilization. A Food Scientist has the ability to change over these craw materials into the protected, appealing nourishment items and drinks accessible on our grocery store racks. Nutrient Scientists continually look to enhance existing systems by which new items are created, prepared, bundled, put away, and transported.

• Clinical Nutrition
• Nutrition and Cancer
• Probiotics and Prebiotics
• Paediatric Nutrition
• Plant Nutrition
• Animal and Diary Nutrition
• Public Health Research

Food Science is a dynamic field to concentrate on that applies sciences, for example, Chemistry, Biochemistry, and Microbiology to find optimal approaches to enhance the taste, nourishment, and nature of the world's nourishment supply. Micro-organisms were used in industrial processes and thus useful in preserving and contaminating food even before their existence was known. The production of fermented beverages and vinegar, and the leavening of bread are all traditional processes and preserved by using enzymes that have come down to us from time immemorial. The discovery of micro-organisms with their multiplicity of highly specific biochemical activities has quickened a sustainable growth of industrial fermentation processes.

• Dairy Science and Technology
• Meat Science and Processing
• Wine Industry
• Sea Food Processing
• Cereal and Bakery Industry
• Vegetable and Fruit Industry