Food preservation is the process of treating and handling food to stop or slow down spoilage, loss of quality, or microbial contamination, extending its shelf life. This involves various methods that inhibit microbial growth, enzymatic activity, and other factors leading to food decay. Key Characteristics / Core Concepts Inhibition of Microbial Growth: Preventing the growth … Read more
Food science is the discipline applying scientific principles and methodologies to the study of food production, processing, preservation, and safety. It encompasses various fields, focusing on the chemical, biological, and physical properties of food and how they interact during production and consumption. Key Characteristics / Core Concepts Understanding food composition (nutrients, water, etc.) Food processing … Read more