Editing Food science (section)

== Definition ==
The [[Institute of Food Technologists]] defines food science as "the discipline in which the engineering, [[biological]], and physical sciences are used to study the [[Nature of food preparation|nature of foods]], the causes of [[Food deteriotration|deterioration]], the principles underlying [[food processing]], and the improvement of foods for the consuming public".<ref>Heldman, Dennis R. "IFT and the Food Science Profession." ''Food Technology.'' October 2006. p. 11.</ref> The textbook ''Food Science'' defines food science in simpler terms as "the application of sciences and engineering to study the physical, chemical, and biochemical nature of foods and the principles of food processing".<ref>{{cite book| title = Food Science| series = Food science texts series|edition =5th| first1 = Norman N. |last1 = Potter| first2= Joseph H.| last2= Hotchkiss| publisher= Springer| year =1998| isbn= 9780834212657| url = https://books.google.com/books?id=ERoAm13YF8IC&q=Food+science}}</ref>