Search results
Results From The WOW.Com Content Network
The scientific approach to food and nutrition arose with attention to agricultural chemistry in the works of J. G. Wallerius, Humphry Davy, and others.For example, Davy published Elements of Agricultural Chemistry, in a Course of Lectures for the Board of Agriculture (1813) in the United Kingdom which would serve as a foundation for the profession worldwide, going into a fifth edition.
Food scientists working in Australia A food science laboratory. Food science (or bromatology [1]) 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.
Establishment of local and national corporations with other work groups e.g. the Young Chemistry Network (JCF) Increase the awareness of food chemistry and food chemists in society; Setup of a network which overcomes borders of age and scientific fields; Representation of interests in the German Food Chemical Society [2] [3] [12]
Agricultural chemistry is the chemistry, especially organic chemistry and biochemistry, as they relate to agriculture. Agricultural chemistry embraces the structures and chemical reactions relevant in the production, protection, and use of crops and livestock .
Food chemists (1 C, 15 P) S. Sugar technologists (22 P) V. Vitamin researchers (52 P) Pages in category "Food scientists" The following 36 pages are in this category ...
Set in the early 1950s, the hit show starring Brie Larson and Aja Naomi King deals with so many still-relevant riveting and complex issues, told through the lens of chemistry and food.
Harold James McGee (born October 3, 1951) is an American author who writes about the chemistry and history of food science and cooking.He is best known for his seminal book On Food and Cooking: The Science and Lore of the Kitchen, first published in 1984 [3] and revised in 2004.
William A. Mitchell (October 21, 1911 – July 26, 2004) was an American food chemist who, while working for General Foods Corporation between 1941 and 1976, was the key inventor behind Pop Rocks, Tang, Cool Whip, and powdered egg whites. [1] During his career he received over 70 patents.