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 DEVELOPING
TECHNOLOGIES IN
FOOD SCIENCE
Status, Applications, and Challenges
Innovations in Agricultural and Biological Engineering

DEVELOPING
TECHNOLOGIES IN
FOOD SCIENCE
Status, Applications, and Challenges

Edited by
Murlidhar Meghwal, PhD
Megh R. Goyal, PhD, PE
Apple Academic Press Inc. Apple Academic Press Inc.
3333 Mistwell Crescent 9 Spinnaker Way
Oakville, ON L6L 0A2 Canada Waretown, NJ 08758 USA
© 2017 by Apple Academic Press, Inc.
Exclusive worldwide distribution by CRC Press, a member of Taylor & Francis Group
No claim to original U.S. Government works
Printed in the United States of America on acid-free paper
International Standard Book Number-13: 978-1-77188-447-1 (Hardcover)
International Standard Book Number-13: 978-1-315-36597-8 (eBook)
All rights reserved. No part of this work may be reprinted or reproduced or utilized in any form or by any
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cording, or in any information storage or retrieval system, without permission in writing from the publish-
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This book contains information obtained from authentic and highly regarded sources. Reprinted material
is quoted with permission and sources are indicated. Copyright for individual articles remains with the
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and identification without intent to infringe.
Library and Archives Canada Cataloguing in Publication

Developing technologies in food science / edited by Murlidhar Meghwal,

PhD, Megh R. Goyal, PhD, PE.
(Innovations in agricultural and biological engineering)
Includes bibliographical references and index.
Issued in print and electronic formats.
ISBN 978-1-77188-447-1 (hardcover).--ISBN 978-1-315-36597-8 (PDF)
1. Food industry and trade--Technological innovations. I. Meghwal, Murlidhar, editor II. Goyal,
Megh Raj, editor III. Series: Innovations in agricultural and biological engineering
TP372.5.D48 2017 664 C2017-901099-9 C2017-901100-6
Library of Congress Cataloging-in-Publication Data

Names: Meghwal, Murlidhar, editor. | Goyal, Megh Raj, editor.

Title: Developing technologies in food science : status, applications, and challenges / editors, Murlidhar
Meghwal, PhD, Megh R. Goyal, PhD, PE.
Description: Toronto ; New Jersey : Apple Academic Press, 2017. | Series: Innovations in agricultural &
biological engineering | Includes bibliographical references and index.
Identifiers: LCCN 2017005305 (print) | LCCN 2017007904 (ebook) | ISBN 9781771884471 (hardcover
: alk. paper) | ISBN 9781315365978 (ebook)
Subjects: LCSH: Food--Biotechnology.
Classification: LCC TP248.65.F66 D48 2017 (print) | LCC TP248.65.F66 (ebook) | DDC 664--dc23
LC record available at https://lccn.loc.gov/2017005305

Apple Academic Press also publishes its books in a variety of electronic formats. Some content that appears
in print may not be available in electronic format. For information about Apple Academic Press products,
visit our website at www.appleacademicpress.com and the CRC Press website at www.crcpress.com
CONTENTS

List of Contributors .................................................................................... vii

List of Abbreviations ................................................................................... xi
List of Symbols ............................................................................................xv
Foreword by Tridib Kumar Goswami ...................................................... xvii
Preface 1 by Murlidhar Meghwal ............................................................. xix
Preface 2 by Megh R. Goyal ..................................................................... xxi
Warning/Disclaimer ..................................................................................xxv
About Lead Editor ...................................................................................xxvii
About Senior Editor-in-Chief ...................................................................xxix
Book Endorsements ..................................................................................xxxi
Other Books on Agricultural and Biological Engineering ..................... xxxv
Editorial ................................................................................................xxxvii

PART I: FOOD SCIENCE AND TECHNOLOGIES: STATUS,

EMERGING APPLICATIONS AND CHALLENGES .......................... 1
1. Status of Agricultural Production and Food Processing
Industries in India with National and International Perspective .......... 3
Gagan Jyot Kaur and Jagbir Rehal
2. Challenges in Lipase Mediated Synthesis of Food Flavor Ester
Compounds ............................................................................................... 19
Anshu Singh and Rintu Banerjee

PART II: FOOD SCIENCE AND TECHNOLOGIES:

EMERGING TRENDS AND ADVANCES ............................................ 31
3. Role of Hydration in Grain Processing: A Review ................................ 33
Vinay Mannam
4. Applications of Nuclear Magnetic Resonance in Food Processing
and Packaging Management ................................................................... 65
Dipendra Kumar Mahato, Deepak Kumar Verma, Sudhanshi Billoria,
Mandira Kopari, P. K. Prabhakar, Ajesh Kumar V., Sunil Manohar Behera,
and Prem Prakash Srivastav
vi Contents

5. A Review on Principles and Applications of Ultrasound

Processing.................................................................................................. 99
Gabriela John Swamy, Sangamithra Asokapandian,
and Chandrasekar Veerapandian
6. Minimal Processing of Fruits and Vegetables ...................................... 119
Jagbir Rehal, Deepika Goswami, Hradesh Rajput,
and Harshad M. Mandge

PART III: BIOPROCESS ENGINEERING AND

BIOTECHNOLOGY: APPLICATIONS AND PRODUCTS ............. 141
7. Application of Biocomposite Polymers in Food Packaging:
A Review.................................................................................................. 143
Arijit Nath, Arpia Das, and Chiranjib Bhattacharjee
8. Value Added Product Recovery From Fruit and Vegetable Waste
Through Biotechnological Intervention ............................................... 175
Anshu Singh
9. An Overview of Bioprocessing and Biorefinery Approach
for Sustainable Fisheries........................................................................ 193
Vegneshwaran V. Ramakrishnan, Winny Routray, and Deepika Dave

PART IV: FOODS FOR BETTER HUMAN HEALTH .............................. 279

10. Fortification of Paddy and Rice Cereals .............................................. 281
Shruti Pandey and A. Jayadeep
11. Functional Foods from the Indian Subcontinent ................................ 305
Arpita Das, Arijit Nath, and Runu Chakraborty
12. Phytochemistry and Anti-Oxidative Effects of Aspalathus linearis
Herbal Tea – A Review ........................................................................... 319
Ademola Ayeleso, MutiuIdowu Kazeem, Taiwo Ayeleso,
and Emmanuel Mukwevho
Appendix A: Food Processing Equipments and Their Applications ........ 333
Index ......................................................................................................... 339
LIST OF CONTRIBUTORS

Sangamithra Asokapandian, PhD

Assistant Professor, Department of Food Technology, Kongu Engineering College, Perundurai,
Tamil Nadu – 638052, India. E-mail: [email protected]

Ademola Olabode Ayeleso, DTech

Postdoctoral Research Fellow, Department of Biological Sciences, North-West University, Private
Bag X2046, Mmabatho, 2735, South Africa. E-mail: [email protected]

Taiwo Betty Ayeleso, MTech

PhD Student, Department of Biological Sciences, North-West University, Private Bag X2046,
Mmabatho, 2735, South Africa. E-mail: [email protected]

Rintu Banerjee, PhD

Professor, Microbial Biotechnology and Downstream processing lab, Agricultural and Food
Engineering Department, Indian Institute of Technology, Kharagpur, West Bengal, India. E-mail:
[email protected]

Sunil Manohar Behera

PhD Research Scholar, Department of Agricultural and Food Engineering, Indian Institute of
Technology, Kharagpur 721302, West Bengal, India. Mobile: +91-9434371464. Tel.: +91-3222-
281673, E-mail: [email protected]

Chiranjib Bhattacharjee, PhD

Professor, Chemical Engineering Deptartment, Jadavpur University, Kolkata, 700032, West Bengal,
India.

Sudhanshi Billoria, MSc

PhD Research Scholar, Department of Agricultural and Food Engineering, Indian Institute
of Technology, Kharagpur 721302, West Bengal, India. Mobile: +91-8768126479. E-mail:
[email protected]

Runu Chakraborty, PhD

Professor, Department of Food Technology and Biochemical Engineering, Jadavpur University,
Kolkata – 700032, India, E-mail: [email protected]

Arpita Das, PhD

Postdoc Fellow, Faculty of Chemistry and Chemical Engineering, Babes Bolyai University, 400028
Cluj-Napoca, Romania. E-mail: [email protected]

Deepika Dave, PhD

Research Scientist and Adjunct Professor, Marine Bioprocessing Facility, Centre of Aquaculture and
Seafood Development, Fisheries and Marine Institute, Memorial University of Newfoundland, St.
John’s, Newfoundland, P.O. Box 4920, St. John’s, NL, A1C5R3, Canada. Tel.: +001 (709) 7570732;
E-mail: [email protected]

Deepika Goswami, MSc

Scientist, Division of Food Grains and Oilseeds Processing, Central Institute of Post-Harvest
Engineering & Technology, Ludhiana – 141004, India. Mobile: +91-9592317693; E-mail:
[email protected]
viii List of Contributors

Megh R. Goyal, PhD, PE

Retired Faculty in Agricultural and Biomedical Engineering from General Engineering Department,
University of Puerto Rico – Mayaguez Campus; and Senior Technical Editor-in-Chief in Agriculture
Sciences and Biomedical Engineering, Apple Academic Press Inc., USA. E-mail: [email protected]
A. Jayadeep, PhD
Principal Scientist, Department of Grain Science and Technology, CSIR – Central Food
Technological Research Institute (CFTRI), Mysore, 570020, Karnataka, India.
Mobile: +91-9449807228; E-mail: [email protected]

Mandira Kopari, MSc

Department of Food Technology, Maharshi Dayanand University, Rohtak, Haryana – 124001, India,
Mobile: +91-9051245266. E-mail: [email protected]

Gagan Jyot Kaur

Assistant Research Engineer, Department of Processing and Food Engineering, Punjab Agricultural
University, Ludhiana, 141004, Punjab, India. Mobile: +91-9878114400; E-mail: [email protected]

Mutiu Idowu Kazeem, PhD

Lecturer, Department of Biochemistry, Lagos State University, P.M.B 0001, Lagos, Nigeria.
E-mail: [email protected]

Ajesh Kumar
PhD Research Scholar, Department of Agricultural and Food Engineering, Indian Institute of
Technology, Kharagpur 721302, WB, India. Mobile: +91-8900479007. Tel.: +91-3222-281673,
E-mail: [email protected]

Dipendra Kumar Mahato, MSc

Senior Research Fellow, Division of Food Science and Post-harvest Technology,
Indian Agricultural Research Institute (IARI), New Delhi, India. Mobile: +91-9911891494,
E-mail: [email protected]

Harshad M. Mangde, MSc

Assistant Professor, Post-Harvest Technology, College of Horticulture, Banda University of
Agriculture and Technology, Banda – 210001, Uttar Pradesh, India. Mobile: +91-9780724557;
E-mail: [email protected]

Vinay Mannam, PhD

Assistant Professor, Department of Chemistry and Food Science, Framingham State University, 100
State St, Framingham, MA 01701, USA Tel.: +001 5086201220, E-mail: [email protected]

Murlidhar Meghwal, PhD

Assistant Professor, Department of Food Science and Technology, National Institute of Food
Technology Entrepreneurship & Management, Kundli - 131028, Sonepat, Haryana, India;
Mobile: +91 9739204027; Email: [email protected]

Emmanuel Mukwevho, PhD

Associate Professor, Department of Biological Sciences, North West University, Private Bag X2046,
Mmabatho, 2735, South Africa. E-mail: [email protected]

Arijit Nath, PhD

Post Doctoral Research Fellow, Food Engineering Department, Faculty of Food Science, Corvinus
University of Budapest, Hungary.
List of Contributors ix

Shruti Pandey, PhD

Scientist, Department of Grain Science and Technology, CSIR – Central Food Technological
Research Institute, Mysore, 570020, Karnataka, India. Mobile: +91-9449859778,
E-mail: [email protected]
P. K. Prabhakar, MSc
PhD Research Scholar, Department of Agricultural and Food Engineering, Indian Institute of
Technology, Kharagpur 721302, WB, India. Mobile: +91-9973112421. Tel.: +91-3222-281673,
Fax: +91-3222-282224. E-mail: [email protected]

Hradesh Rajput, MSc

Research Fellow, Department of Food Science & Technology, Punjab Agricultural University,
Ludhiana – 141004, India. Mobile: +91-9454183802; E-mail: [email protected]

Vegneshwaran V. Ramakrishnan, MSc

Research Fellow, Marine Biotechnologist, Marine Bioprocessing Facility, Centre of Aquaculture and
Seafood Development, Fisheries and Marine Institute, Memorial University of Newfoundland, St.
John’s, Newfoundland, P.O. Box 4920, St. John’s, NL, A1C 5R3, Canada

Jagbir Rehal
Assistant Fruit and Vegetable Technologist, Department of Food Science and Technology, Punjab
Agricultural University, Ludhiana,141004, Punjab, India. Mobile: +91-9417751567;
E-mail: [email protected]

Winny Routray, PhD

Research Associate, Marine Bioprocessing Facility, Centre of Aquaculture and Seafood
Development, Fisheries and Marine Institute, Memorial University of Newfoundland, St. John’s,
Newfoundland, P.O. Box 4920, St. John’s, NL, A1C 5R3, Canada

Anshu Singh, PhD

Research Associate, Microbial Biotechnology and Downstream Processing Lab, Agricultural and
Food Engineering Department, Indian Institute of Technology, Kharagpur, WB, India.
Mobile: +91-9378096583; E-mail: [email protected]

Prem Prakash Srivastav, PhD

Associate Professor, Department of Agricultural and Food Engineering, Indian Institute of
Technology, Kharagpur 721 302, West Bengal, India. Mobile: +91-9434043426.Tel.:+91-3222–
283134, E-mail: [email protected]

Gabriela John Swamy, PhD

Research Assistant, Department of Agriculture and Biosystems Engineering, South Dakota State
University, Brookings, SD, 57006, USA. E-mail: [email protected]

Chandrasekar Veerapandian, PhD

Scientist (ICAR)-cum-Researcher, Department of Food and Agricultural Process Engineering, Tamil
Nadu Agricultural University, Coimbatore, Tamil Nadu, India. E-mail: [email protected]

Deepak Kumar Verma, MTech

PhD Research Scholar, Department of Agricultural and Food Engineering, Indian Institute of
Technology, Kharagpur 721302, West Bengal, India. Mobile: +91-7407170260; +919335993005.
Tel.: +91-3222–281673, Fax: +91-3222–282224. E-mail: [email protected]
LIST OF ABBREVIATIONS

5-HIAA 5-hydroxyindoleacetic acid (5-HIAA)

AA ascorbic acid
ABS acrylonitrile butadiene styrene
ADI acceptable daily intake
AITC allyl isothiocyanate
Al-NMR aluminum-NMR
APEDA Agricultural and Processed Food Development
Authority
ATP adenosine triphosphate
BOD biochemical oxygen demand
CA controlled atmospheres
CaCO3 calcium carbonate
CAGR compound annual growth rate
CCl4 carbon tetrachloride
CDC Center for Disease Control
CFU colony forming units
CNS central nervous system
CO2 carbon dioxide
COD chemical oxygen demand
CP carrier protein
CP-MAS cross-polarization-magic angle of spinning
CP-MAS NMR cross polarization magic angle spinning-NMR
DHA cis-4,7,10,13,16,19-docosahexaenoic acid
DNA deoxyribonucleic acid
DSS dextran sodium sulfate
EC electrode electrochemical
ECNMR electrode electrochemical NMR
EDTA ethylenediaminetetraacetic acid
EFSA European Food Safety Authority
EMAP equilibrium modified atmosphere packaging
EPA Environmental Protection Agency
EPA-EE EPA-ethyl esters
xii List of Abbreviations

EVA ethylene vinyl acetate

FAME fatty acid methyl ester
FDA Food and Drug Administration
FDI foreign direct investment
FFA free fatty acids
FSSAI food Safety and Standards Authority of India
FTIR Fourier transform infrared
FWP fresh water prawns
FY financial year
GAG glycosoaminoglycans
GAPs good agricultural practices
GC-MS gas-chromatography mass spectroscopy
GMPs good manufacturing practices
GOI Government of India
GPC gel permeation chromatography
GPx glutathione peroxidase
GR glutathione reductase
GSH reduced glutathione
GSSG oxidized glutathione
H2O2 hydrogen peroxide
HACCP hazard analysis and critical control points
HDPE high density polyethylene
HFFS/VFFS horizontal/vertical form-fill-seal
HIPS high impact polystyrene
HMFP high moisture fruit products
HNO2 nitrous oxide
HO hydroxyl radical
HOCl hydrochlorous acid
HPLC high performance liquid chromatography
HRO2− hydroperoxyl radical
Hz hertz
IFI Indian Food Industry
IRS infrared spectroscopy
LC-MS liquid chromatography–mass spectrometry
LDPE low density polyethylene
LF-NMR low field nuclear magnetic resonance
MAP modified atmosphere packaging
List of Abbreviations xiii

MAS-NMR magic angle spinning-NMR

MDA malondialdehyde
MHO menhaden oil
MIT Massachusetts Institute of Technology
MMT million metric ton
MPEDA Marine Products Export Development Authority
MPPO modified polyphenylene oxide
MRI magnetic resonance imaging
MT metric ton
MUFA monounsaturated fatty acids
NADPH nicotinamide adenine dinucleotide phosphate
NaOH sodium hydroxide
NHB National Horticultural Board
NMR nuclear magnetic resonance
NO− nitric oxide
NO2− nitrogen dioxide
O2− superoxide anion
OML overall migration limit
ONNO peroxynitrite
ORAC oxygen radical absorbance capacity
PB olybutadiene
PBAT poly-butylenes adipate terephthalate
PBSA poly-butylene succinate adipate
PCL polycaprolactone
PE polyethylene
PHA polyhydroxylalkanoate
PHB poly-3-hydroxybutyrate
Pi pigments
PLA phospholipase A
PLA polylactic acid
PLC phospholipase C
PME pectin methylesterase
PP polyethylene
PPO poly phenol oxidase
PS polystyrene
PTLF preformed tray and lidding film
PUASE pulsed ultrasound-assisted solvent extraction
xiv List of Abbreviations

PUFA polyunsaturated fatty acids

PVC polyvinyl chloride
PVDC polyvinyl dichloride
PVOH polyvinyl alcohol
RF radiofrequency
RH rice husk
RNS nitrogen oxygen species
RO2− peroxyl radical
RONOO alkyl peroxynitrates
ROS reactive oxygen species (ROS)
RTE ready to eat
SC-CO2 super critical CO2
SCF Scientific Committee on Food
SCP single cell protein
SDS sodium dodecyl sulfate
SFA saturated fatty acid
SFE supercritical fluid extraction
SML specific migration limit
SOD superoxide dismutase
SSI small scale industry
SSOPs Sanitation Standard Operating Practices
TAG triglycerides
TBARS thiobarbituric acid reactive substances
TDI tolerable daily intake
TLC thin layer chromatography
TMS tetramethylsilane
TS total solids
TSS total soluble solids
TWTFFS three-web thermoform-fill-seal
UAUF ultrasound-assisted ultrafiltration
USA United States of America
USDA United States Department of Agriculture
UV ultraviolet
VSS volatile suspended solids
W/W weight/weight
WHC water holding capacity
WSBP waste sugar beet pulp
WVP water vapor permeability
LIST OF SYMBOLS

a and b empirical constants

aw water activity
De diffusion co-efficient [m2/s]
Def effective diffusivity [m2/s]
Deff effective diffusion coefficient [m2/s]
Do pre-exponential factor [m2/s]
Ea activation energy [KJ mol–1]
FC mean force in the cutting sequence
FF mean force in friction test
g gravity [m/s2]
k1 constant related to the initial rate of sorption [hour per %
weight of dry solids to water]
k1 and k2 permeability parameters
k2 constant related to equilibrium moisture content
[% weight of dry solids to water]
Kcat specific activity
Kcat/Km specificity constants
kg kilogram
Km substrate affinity
M0 initial moisture content [% dry basis]
Me equilibrium moisture content [% dry basis]
Ms surface moisture content [% dry basis]
ms and m0 saturation and initial moisture contents [kg/kg, dry basis]
Mt moisture content [% dry basis] at time, t [s]
R equivalent radius (radius of the sphere having the same
volume as the grain) [m]
r pore radius [m]
Rg universal gas constant [8.314 KJ mol–1K–1]
S surface area [m2]
T absolute temperature [K]
t time [s]
xvi List of Symbols

V volume [m3]
Vmax maximum velocity
y distance traveled by the liquid at time t [m]
∆M0 initial moisture gain [% dry basis]
δ contact angle [°]
γ surface tension [N/m]
µ viscosity [N s/m2]
FOREWORD BY
TRIDIB KUMAR GOSWAMI

I feel very delighted and honored to write this foreword to the book Devel-
oping Technologies in Food Science: Status, Applications, and Chal-
lenges published under the book series Innovations in Agricultural and
Biological Engineering edited by Murlidhar Meghwal and Megh R. Goyal.
Food science is the applied science dedicated to the study of food,
nutrition, and their health effect. It is a discipline in which the engineering,
biological, chemical, principles of food processing and physical sciences
basic knowledge are used to study the nature of foods, the causes of dete-
rioration, the principles underlying food processing, and the improvement
of foods for the consuming public.
In this book, first three sections cover many important topics on food
science and technology.
The last fourth section covers fortification of paddy and rice cereals,
functional foods from Indian subcontinent, and a update on phytochemis-
try and anti-oxidative effects in biological systems of aspalathus linearis
herbal tea.
I congratulate the editors for the timely decision of bringing out this
book for use by scientists, engineers, professionals and students. I am sure
it will be a very useful reference book for professionals working in food
science and technology, food processing and nutrition.

Dr. Tridib Kumar Goswami,

Professor
Agricultural and Food Engineering
Department,
I.I.T., Kharagpur–721302, India

Tridib Kumar Goswami, PhD

PREFACE 1 BY
MURLIDHAR MEGHWAL

Right from birth to till death one has to eat, drink, chew or suck food to
survive. The food eating habits of an individual depend on the available
food sources, cultural background, specific nutritional requirements, and
health. Nowadays, governments, private organizations, NGOs, food sci-
entists and technologists are trying their best to provide sufficient, safe,
cheaper and healthier food to all citizens of their countries. The World
Health organization (WHO) and the World Bank, etc. are actively work-
ing in this direction. WHO is focusing on research and innovative projects
to feed the disadvantaged sector and make the world a healthy and safer
place to live.
Of course, the field of food science is not new but there is not much
literature found which shows the emerging trends, applications and chal-
lenges in food science and technology. Because these aspects have taken
on new importance and dimensions in today’s fast food and high level
and precise research world, there is lot of scope and career opportunities
in this focus area. This subject demands a very broad educational back-
ground in the sciences due to the wide variety of problems and the num-
ber of chemical, physical, and biological sciences required to solve them.
Physicochemical characterization of food comes under food science
whereas application of basic knowledge to come up with a valuable food
product or food processing operation from the selection of raw materi-
als through processing, preservation, and distribution comes under food
technology. The current book not only considers food processing, pres-
ervation and distribution’s, but it also taken into account the consumer’s
wants and needs.
I hope and believe that the subject matter in this book will be of great
interest to a wide audience of those who are professionally engaged in
some aspects of food production, marketing, and distribution. The targeted
audience for this book includes food scientists, food technologists, prac-
ticing food process engineers, researchers, lecturers, teachers, professors,
xx Preface 1 by Murlidhar Meghwal

food professionals, food industry, students of these fields and all those
who have inclination for food processing sector. The book not only covers
the practical aspects of the subject, but also includes a lot of basic informa-
tion. Therefore students in undergraduate, graduate courses, postgraduate
and post-doctoral research programs will also receive benefits. In order
for the book to be useful to engineers, coverage of each topic is compre-
hensive enough to serve as an overview of the most recent and relevant
research and technology. Numerous references are included at the end of
each chapter. A wide range of reference material has been included. Read-
ers are encouraged to study widely and intensively from as many of these
references as much time and resources permits.
The editors wish to acknowledge the professionals who have contrib-
uted to this book volume.
For any technical, typographical and other human error in this book, I
am extremely sorry and welcome your valuable suggestions.
—Murlidhar Meghwal, PhD
PREFACE 2 BY MEGH R. GOYAL

So are you to my thoughts as food to life,

Or as sweet seasoned showers are to the ground;
And for the peace of you I hold such strife,
As ‘twixt a miser and his wealth is found.
Now proud as an enjoyer, and anon
Doubting the filching age will steal his treasure;
Now counting best to be with you alone,
Then bettered that the world may see my pleasure;
Sometime all full with feasting on your sight,
And by and by clean starved for a look;
Possessing or pursuing no delight
Save what is had, or must from you be took.
Thus do I pine and surfeit day by day,
Or gluttoning on all, or all away.
—William Shakespeare

The Institute of Food Technologists (http://www.ift.org) defines Food

Science (FS) as “the discipline in which the engineering, biological, and
physical sciences are used to study the nature of foods, the causes of dete-
rioration, the principles underlying food processing, and the improvement
of foods for the consuming public.” The textbook Food Science defines
food science as “the application of basic sciences and engineering to study
the physical, chemical, and biochemical nature of foods and the principles
of food processing.” Food science brings together multiple scientific disci-
plines. It incorporates concepts from fields such as microbiology, chemi-
cal engineering, and biochemistry.
https://en.wikipedia.org/wiki/Food_science indicates that “Food sci-
ence is the applied science devoted to the study of food.” The focus areas
of food science are: food chemistry, food physical chemistry, food engi-
neering, food microbiology, food packaging, food preservation, food
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