Food Science and Nutrition Group (FSANG)

Objective

Since food science has a wide range of food production, structure, chemical composition, process, technology, nutrition, consumer health as well as adequate and healthy nutrition for consumers, creating a regular system to express the relationship of each these subsets are strongly felt together or with other sciences beyond themselves. The plan is to create a group in the field of food to increase the frontier of science and knowledge, as well as to find connections between experts in this field and experts in other sciences and to express alternatives to the issues facing the world.

Definition

Food science is the basic science and applied science of food; its scope starts at overlap with agricultural science and nutritional science and leads through the scientific aspects of food safety and food processing, informing the development of food technology. Food science brings together multiple scientific disciplines. It incorporates concepts from fields such as chemistry, physics, physiology, microbiology, and biochemistry.