Introduction to Food Science and Technology will discuss the main food ingredients, food processing techniques, and product shelf life (including microbiology, quality changes and sensory evaluation).

Introduction to food science fundamentals including food composition, chemical and physical reactions, and nutritional properties of food. Overview of evidence-based practices for food selection, ...

Cultured meat is not inherently better for the environment. Leaping from “pharma to food” product is a significant technological challenge. Lab-grown meat, which is cultured from animal cells, is ...