Category:Food science

**food science**
	applied science devoted to the study of food
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Instance of	applied science; academic discipline;
Subclass of	science; agricultural, veterinary and food sciences;
Part of	biology; chemistry; sociology; food and nutritional science;
Authority file
	Q1637030; GND ID: 4167048-6; BabelNet ID: 15882239n; National Library of Israel J9U ID: 987012126344705171
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This is a main category requiring frequent diffusion and maybe maintenance. As many pictures and media files as possible should be moved into appropriate subcategories.

English: For articles dealing with dietary and health aspects of food see Category:Nutrition, and for how food is digested see Category:Digestive system.

<nowiki>bromatología; élelmiszer-tudomány; Matvælafræði; Bromatologia; Sains pemakanan; Siyensya nin pagkakan; Lebensmittelwissenschaft; Shkenca e ushqimit; علوم غذایی; 食品科學; Gıda bilimi; 食品科学; nauka o hrani; Bromatológia; siensa de l'ałimentasion; מדעי המזון; ризык фәне; 食品科學; toiduteadus; food science; elintarviketiede; food science; manĝaĵoscienco; броматологија; உணவு அறிவியல்; scienza dell'alimentazione; খাদ্য বিজ্ঞান; science alimentaire; Syans manje; браматалёгія; 식품과학; bromatologia; броматологія; voedingswetenschappen; sáyẹ́nsì oúnjẹ; ꯆꯤꯟꯖꯥꯛ ꯀꯥꯡꯂꯣꯟ; bromatologia; Maisto mokslas; pārtikas zinātne; Syensya hin pagkaon; Nauka o hrani; veda o hrani; Ilmu pangan; ciência dos alimentos; Khoa học thực phẩm; วิทยาศาสตร์การอาหาร; bromatologia; ഭക്ഷ്യശാസ്ത്രം; Bromatologiya; наука о еде; livsmedelsvetenskap; ಆಹಾರವಿಜ್ಞಾನ; zansti xorak; bromatoloxía; علم الغذاء; 食品科学; food science; scienza applicata all'alimentazione; একটি ফলিত বিজ্ঞান যা খাদ্য সম্পর্কিত বিষয়ে আলোচনা করে; science appliquée s'intéressant à l'étude des aliments; toidu uurimisele pühendatud rakendusteadus; ciencia da natureza dedicada ao estudos dos alimentos; прикладная наука; ciencia de la naturaleza dedicada al estudio de los alimentos; angewandte Wissenschaft, die sich mit der Herstellung, Beschaffenheit und Zubereitung von Lebensmitteln beschäftigt; 식품 연구에 전념하는 응용 과학; applied science devoted to the study of food; pārtikas pētniecībai veltīta lietišķās zinātnes nozare; 致力於食品研究的應用科學; ciència aplicada dedicada a l'estudi dels aliments; scienza alimentare; ciência de alimentos; bromatologia; bromatologi; bromatológia; ciència dels aliments; браматология; bromatologie; Lebensmittelwissenschaften; ciências dos alimentos; ciancia dos alimentos; bromatology; food science and technology; culinary science; наука за храната; ciencia alimentaria; ciencia de los alimentos; bromatologia</nowiki>

Subcategories

This category has the following 31 subcategories, out of 31 total.

*

Food scientists‎ (25 C, 28 F)

1

17th International Congress of Nutrition (27-31 August 2001)‎ (32 F)

A

C

Food chemistry‎ (17 C, 11 F)

O

Oenology‎ (13 C, 65 F)

S

Food sampling‎ (2 F)
Food statistics‎ (6 C, 70 F)
Sustainable food system‎ (8 C, 26 F)

T

Food technology‎ (3 C, 67 F)
Thaumatin‎ (28 F)

U

Food science in the United States‎ (7 C, 11 F)
Università Scienze Gastronomiche‎ (5 F)

V

Videos of food science‎ (2 F)

W

Wikifood‎ (2 C, 1 F)

Media in category "Food science"

The following 139 files are in this category, out of 139 total.

De-Ernährungswissenschaft.ogg 2.4 s; 24 KB
A handbook for farmers and dairymen (1897) (14782198752).jpg 1,956 × 3,189; 591 KB
Agglomeration via spray dry.pdf 1,275 × 1,650; 35 KB
Agglomeration via spray dry.svg 1,200 × 800; 106 KB
Analisis de ale.JPG 615 × 617; 40 KB
Architect and engineer (1947) (14765688135).jpg 1,636 × 1,164; 230 KB
Association between a food group’s impact on mortality and its AREI.jpg 1,280 × 1,049; 114 KB
Averages (%) of foods containing appropriate cholesterol levels based on the proposed method in food groups.pdf 1,239 × 1,752; 353 KB
Averages (%) of foods containing appropriate choline levels (to achieve adequate choline intake) based on the proposed method in food groups.pdf 1,752 × 1,239; 338 KB
Averages (%) of foods containing appropriate copper levels (to achieve adequate copper intake) in food groups.pdf 1,752 × 1,239; 459 KB
Averages (%) of foods containing appropriate dietary fiber levels (to achieve adequate dietary fiber intake) based on the proposed method in food groups.pdf 1,752 × 1,239; 388 KB
Averages (%) of foods containing appropriate energy levels (to limit energy intake) based on the proposed method in food groups.pdf 1,239 × 1,752; 348 KB
Averages (%) of foods containing appropriate fat levels (to limit fat intake) based on the proposed method in food groups.pdf 1,239 × 1,752; 403 KB
Averages (%) of foods containing appropriate folate levels (to achieve adequate folate intake) based on the proposed method in food groups.pdf 1,752 × 1,239; 343 KB
Averages (%) of foods containing appropriate iron levels (to achieve adequate iron intake) based on the proposed method in food groups.pdf 1,752 × 1,239; 340 KB
Averages (%) of foods containing appropriate levels of positive food components (to achieve adequate intake of any positive food component) based on the proposed method in food groups.pdf 4,964 × 7,020; 4.68 MB
Averages (%) of foods containing appropriate levels of positive nutrients (to achieve adequate intake of any positive nutrient) based on the proposed method in food groups.pdf 4,964 × 7,020; 389 KB
Averages (%) of foods containing appropriate magnesium levels (to achieve adequate magnesium intake) based on the proposed method in food groups.jpg 3,508 × 2,481; 1.33 MB
Averages (%) of foods containing appropriate magnesium levels based on the proposed method in food groups.pdf 1,752 × 1,239; 338 KB
Averages (%) of foods containing appropriate manganese levels (to achieve adequate manganese intake) based on the proposed method in food groups.pdf 1,752 × 1,239; 342 KB
Averages (%) of foods containing appropriate pantothenic acid levels (to achieve adequate pantothenic acid intake) based on the proposed method in food groups.pdf 1,752 × 1,239; 345 KB
Averages (%) of foods containing appropriate phosphorus levels (to achieve adequate phosphorus intake) based on the proposed method in food groups.pdf 1,752 × 1,239; 343 KB
Averages (%) of foods containing appropriate potassium levels (to achieve adequate potassium intake) based on the proposed method in food groups.pdf 1,752 × 1,239; 333 KB
Averages (%) of foods containing appropriate protein levels (to achieve adequate protein intake) based on the proposed method in food groups.pdf 1,752 × 1,239; 346 KB
Averages (%) of foods containing appropriate riboflavin levels (to achieve adequate riboflavin intake) based on the proposed method in food groups.pdf 1,752 × 1,239; 345 KB
Averages (%) of foods containing appropriate saturated fat levels (to limit saturated fat intake) based on the proposed method in food groups.pdf 1,239 × 1,752; 354 KB
Averages (%) of foods containing appropriate selenium levels (to achieve adequate selenium intake) based on the proposed method in food groups.pdf 1,752 × 1,239; 344 KB
Averages (%) of foods containing appropriate sodium levels (to limit sodium intake) based on the proposed method in food groups.pdf 1,239 × 1,752; 368 KB
Averages (%) of foods containing appropriate sugars levels (to limit sugars intake) based on the proposed method in food groups.pdf 1,239 × 1,752; 375 KB
Averages (%) of foods containing appropriate thiamin levels (to achieve adequate thiamin intake) in food groups.pdf 1,752 × 1,239; 413 KB
Averages (%) of foods containing appropriate vitamin A levels (to achieve adequate vitamin A intake) based on the proposed method in food groups.pdf 1,752 × 1,239; 339 KB
Averages (%) of foods containing appropriate vitamin B12 levels (to achieve adequate vitamin B12 intake) based on the proposed method in food groups.pdf 1,752 × 1,239; 348 KB
Averages (%) of foods containing appropriate vitamin B6 levels (to achieve adequate vitamin B6 intake) based on the proposed method in food groups.pdf 1,752 × 1,239; 347 KB
Averages (%) of foods containing appropriate vitamin C levels (to achieve adequate vitamin C intake) based on the proposed method in food groups.pdf 1,752 × 1,239; 340 KB
Averages (%) of foods containing appropriate vitamin D levels (to achieve adequate vitamin D intake) based on the proposed method in food groups.pdf 1,752 × 1,239; 332 KB
Averages (%) of foods containing appropriate vitamin E levels (to achieve adequate vitamin E intake) based on the proposed method in food groups.pdf 1,752 × 1,239; 338 KB
Averages (%) of foods containing appropriate vitamin K levels (to achieve adequate vitamin K intake) based on the proposed method in food groups.pdf 1,752 × 1,239; 341 KB
Averages (%) of foods containing low levels of negative food components (to limit intake of any negative food component) based on the proposed method in food groups.pdf 4,964 × 7,020; 3.17 MB
Averages (%) of foods containing low levels of negative nutrients (to limit intake of any negative nutrient) based on the proposed method in food groups.pdf 4,964 × 7,020; 315 KB
Coflore ACX.png 300 × 398; 87 KB
CONSERVE1.png 487 × 349; 18 KB
CONSERVE2.png 683 × 366; 35 KB
CSIRO ScienceImage 1652 Food Futures.jpg 2,657 × 2,135; 3.95 MB
Dietary Reference Intakes.svg 782 × 335; 73 KB
Dr Al Mazeedi training course on food safety.JPG 3,216 × 2,136; 2.76 MB
Duo trio y triangular.JPG 512 × 680; 42 KB
ExtruderJDM.JPG 644 × 428; 81 KB
Farinograph2.jpg 377 × 249; 34 KB
Fertaric acid(2S,3S).png 1,775 × 815; 71 KB
Fnhum-10-00511-g001.jpg 800 × 786; 186 KB
Food conservation work headquarters in the home economics building (now Comstock Hall) in October - (3856218224).jpg 3,855 × 2,794; 1.24 MB
Food conservation work headquarters in the home economics building (now Comstock Hall) in October - (3856218522).jpg 3,842 × 2,806; 1.3 MB
Food conservation work headquarters in the home economics building (now Comstock Hall) in October - (3856218826).jpg 3,842 × 2,806; 1.32 MB
Food Science Building - Guelph, Ontario 2020-04-30.jpg 5,770 × 2,885; 11.13 MB
Food sources of cholesterol (cholesterol-rich foods).pdf 1,125 × 1,625; 260 KB
Food sources of choline (choline-rich foods).pdf 1,125 × 1,625; 219 KB
Food sources of copper (copper-rich foods).pdf 1,125 × 1,625; 170 KB
Food sources of dietary fiber (dietary fiber-rich foods).pdf 1,125 × 1,625; 183 KB
Food sources of energy (energy-rich foods).pdf 1,125 × 1,625; 179 KB
Food sources of fat (fat-rich foods).pdf 1,125 × 1,625; 380 KB
Food sources of folate (folate-rich foods).pdf 1,125 × 1,625; 247 KB
Food sources of iron (iron-rich foods).pdf 1,125 × 1,625; 283 KB
Food sources of magnesium (magnesium-rich foods).jpg 720 × 1,040; 255 KB
Food sources of magnesium (magnesium-rich foods).pdf 1,125 × 1,625; 306 KB
Food sources of pantothenic acid (pantothenic acid-rich foods).pdf 1,125 × 1,625; 261 KB
Food sources of phosphorus (phosphorus-rich foods).pdf 1,125 × 1,625; 213 KB
Food sources of potassium (potassium-rich foods).pdf 1,125 × 1,625; 166 KB
Food sources of protein (protein-rich foods).pdf 1,125 × 1,625; 287 KB
Food sources of riboflavin (riboflavin-rich foods).pdf 1,125 × 1,625; 432 KB
Food sources of saturated fat (saturated fat-rich foods).pdf 1,125 × 1,625; 169 KB
Food sources of selenium (selenium-rich foods).pdf 1,125 × 1,625; 224 KB
Food sources of sodium (sodium-rich foods).pdf 1,125 × 1,625; 285 KB
Food sources of sugars (sugars-rich foods).pdf 1,125 × 1,625; 246 KB
Food sources of vitamin A (vitamin A-rich foods).pdf 1,125 × 1,625; 297 KB
Food sources of vitamin B12 (vitamin B12-rich foods).pdf 1,125 × 1,625; 231 KB
Food sources of vitamin B6 (vitamin B6-rich foods).pdf 1,125 × 1,625; 324 KB
Food sources of vitamin C (vitamin C-rich foods).pdf 1,125 × 1,625; 329 KB
Food sources of vitamin D (vitamin D-rich foods).pdf 1,125 × 1,625; 233 KB
Food sources of vitamin E (vitamin E-rich foods).pdf 1,125 × 1,625; 204 KB
Food sources of vitamin K (vitamin K-rich foods).pdf 1,125 × 1,625; 272 KB
Gastrophysics and its overlap with different scientific disciplines as motivated by its multi-scale character.jpg 2,362 × 1,481; 808 KB
Genusstauglichkeitskennzeichen MM.svg 740 × 502; 11 KB
Gr1 - Effetti sulla salute dei rischi alimentari in 195 paesi, 1990-2017 01.jpg 1,140 × 1,347; 401 KB
Gr1 - Effetti sulla salute dei rischi alimentari in 195 paesi, 1990-2017 02.jpg 1,140 × 1,295; 496 KB
Gr1 - Effetti sulla salute dei rischi alimentari in 195 paesi, 1990-2017 03.jpg 939 × 1,345; 237 KB
Gr1 - Effetti sulla salute dei rischi alimentari in 195 paesi, 1990-2017 04.jpg 1,140 × 1,172; 434 KB
Iufost Footer-logo.png 106 × 141; 17 KB
Lactic acid fermentation.png 819 × 460; 21 KB
Logo-ik-kies-bewust.jpg 600 × 450; 91 KB
Miraculin.png 504 × 546; 114 KB
Must.jpg 1,200 × 1,800; 713 KB
Myplate yellow - Flickr - USDAgov.jpg 1,100 × 1,000; 448 KB
Nadziewarka do kielbas.jpg 522 × 578; 48 KB
Nuevos Alimentos.png 358 × 297; 72 KB
Paprika oleoresin.svg 438 × 438; 114 KB
Pasta Course Mango Ravioli and Cantaloupe Caviar.jpg 800 × 600; 58 KB
PDX steam infuser.png 1,716 × 852; 149 KB
Perfil de dilusion.JPG 931 × 1,095; 145 KB
Perfil de s.JPG 950 × 1,300; 135 KB
Prueba de intervalo.jpg 1,217 × 912; 94 KB
Prueba de umbral.jpg 703 × 949; 81 KB
Radar plots of rank-ordered health and environmental impacts per serving of food consumed per day.jpg 1,280 × 866; 158 KB
Results of food choices based on different methods for achieving adequate calcium intake.pdf 2,075 × 943; 510 KB
Results of food choices based on different methods for achieving adequate choline intake.pdf 2,075 × 943; 496 KB
Results of food choices based on different methods for achieving adequate copper intake.pdf 2,075 × 943; 453 KB
Results of food choices based on different methods for achieving adequate dietary fiber intake.pdf 2,075 × 943; 447 KB
Results of food choices based on different methods for achieving adequate folate intake.pdf 2,075 × 943; 502 KB
Results of food choices based on different methods for achieving adequate iron intake.pdf 2,075 × 943; 500 KB
Results of food choices based on different methods for achieving adequate magnesium intake.jpg 1,328 × 605; 209 KB
Results of food choices based on different methods for achieving adequate magnesium intake.pdf 2,075 × 943; 477 KB
Results of food choices based on different methods for achieving adequate manganese intake.pdf 2,075 × 943; 485 KB
Results of food choices based on different methods for achieving adequate pantothenic acid intake.pdf 2,075 × 943; 495 KB
Results of food choices based on different methods for achieving adequate phosphorus intake.pdf 2,075 × 943; 476 KB
Results of food choices based on different methods for achieving adequate potassium intake.pdf 2,075 × 943; 508 KB
Results of food choices based on different methods for achieving adequate protein intake.pdf 2,075 × 943; 437 KB
Results of food choices based on different methods for achieving adequate riboflavin intake.pdf 2,075 × 943; 544 KB
Results of food choices based on different methods for achieving adequate selenium intake.pdf 2,075 × 943; 572 KB
Results of food choices based on different methods for achieving adequate thiamin intake.pdf 2,075 × 943; 506 KB
Results of food choices based on different methods for achieving adequate vitamin A intake.pdf 2,075 × 943; 502 KB
Results of food choices based on different methods for achieving adequate vitamin B12 intake.pdf 2,075 × 943; 562 KB
Results of food choices based on different methods for achieving adequate vitamin B6 intake.pdf 2,075 × 943; 537 KB
Results of food choices based on different methods for achieving adequate vitamin C intake.pdf 2,075 × 943; 532 KB
Results of food choices based on different methods for achieving adequate vitamin D intake.pdf 2,075 × 943; 541 KB
Results of food choices based on different methods for achieving adequate vitamin E intake.pdf 2,075 × 943; 513 KB
Results of food choices based on different methods for achieving adequate vitamin K intake.pdf 2,075 × 943; 503 KB
Results of food choices based on different methods for limiting cholesterol and saturated fat intakes.pdf 2,075 × 943; 493 KB
Results of food choices based on different methods for limiting energy intake.pdf 2,075 × 943; 400 KB
Results of food choices based on different methods for limiting fat intake.pdf 2,075 × 943; 398 KB
Results of food choices based on different methods for limiting saturated fat intake.pdf 2,075 × 943; 438 KB
Results of food choices based on different methods for limiting sodium intake.pdf 2,075 × 943; 402 KB
Risikobewertung von essentiellen Nährstoffen.svg 782 × 335; 85 KB
Schematorganizacyjny.png 1,255 × 896; 99 KB
Steam infuser.PNG 219 × 475; 32 KB
Sugar Cubes Stacked and Burned.jpg 2,400 × 3,000; 1.34 MB
Summary of health and environmental data.jpg 1,100 × 1,280; 191 KB
Test Modified Atmosphere.jpg 427 × 640; 131 KB
Two views of exhibit in window of Rothschilds' Department Store in Ithaca in 1917 - (3855430647).jpg 2,940 × 3,782; 1.26 MB
Vrbova str, Prague Braník.jpg 2,200 × 1,587; 1.18 MB
Robert Wolke book and cook portrait 2 crop.JPG 1,512 × 2,184; 994 KB

Category:Food science

Subcategories

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1

A

C

D

F

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H

I

M

N

O

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T

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Media in category "Food science"

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