Nutrition and Food Science
Food science is the study of the physical, biological, and chemical makeup of food and the concepts underlying food processing. Food science is the applied science devoted to the study of food. 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 foods, the causes of deterioration, the principles underlying food processing, and the improvement of foods for the consuming public. Nutrition is the science that interprets the interaction of nutrients and other substances in food in relation to maintenance, growth, reproduction, health and disease of an organism. It includes food intake, absorption, assimilation, biosynthesis, catabolism, and excretion.

• Macronutrients
• Micronutrients
• work of a food science and technology
• difference between food science and food technology
• areas of food science?
• Importance of public health research
• difference between functional foods and dietary supplements

Food Science and Technology
The food you consume on a daily basis is the result of extensive food research, a systematic investigation into a variety of foods’ properties and compositions. After the initial stages of research and development comes the mass production of food products using principles of food technology. All of these interrelated fields contribute to the food industry. Food science draws from many disciplines such as biology, chemical engineering, and biochemistry in an attempt to better understand food processes and ultimately improve food products for the general public. As the stewards of the field, food scientists study the physical, microbiological, and chemical makeup of food. By applying their findings, they are responsible for developing the safe, nutritious foods and innovative packaging that line supermarket shelves everywhere.

Public Health Research
Public health research deals with all aspects of public health including community medicine, public health, Epidemiology, occupational health, environmental hazards, clinical research, and public health laws and covers all medical specialties concerned with research and development for the masses.

Dietary supplements Functional Foods
Functional foods are defined as products that resemble traditional foods but possess demonstrated physiological benefits. However, nutraceuticals are commodities derived from foods but are used in the medicinal form of pills, capsules or liquids and again render demonstrated physiological benefits.

Prebiotics and Probiotics
Probiotics are live microorganisms that are highly beneficial to our human body. Probiotics act as a balance between harmful & useful microorganisms. Probiotics should be used as a dietary supplement and not as a medication. Prebiotics can stimulate the growth or activity of useful microorganisms in the body. Both Probiotics & Prebiotics are intermediates between food & drugs.

Human Nutrition and Diabetes
Probiotics are live microorganisms that are highly beneficial to our human body. Probiotics act as a balance between harmful & useful microorganisms. Probiotics should be used as a dietary supplement and not as a medication. Prebiotics can stimulate the growth or activity of useful microorganisms in the body. Both Probiotics & Prebiotics are intermediates between food & drugs.

Nutraceuticals and Medicinal Foods
Nutraceuticals are organically active phytochemicals that have medical advantages. These might be conveyed to the purchaser as a dietary supplement or potentially as a functional food. These items are probably going to assume a fundamental part in human health and lifespan. The utilization of these items by the majority of the public is without a medical prescription or supervision.

Nutrition and Health
Nutrition is the science that interprets the interaction of nutrients and other substances in food in relation to maintenance, growth, reproduction, health and disease of an organism. It includes food intake, absorption, assimilation, biosynthesis, catabolism, and excretion. Eating a balanced diet is vital for good health and wellbeing. Food provides our bodies with the energy, protein, essential fats, vitamins and minerals to live, grow and function properly. We need a wide variety of different foods to provide the right amounts of nutrients for good health.

Food Preservation and Food Storage
Food preservation prevents the growth of microorganisms (such as yeasts), or other microorganisms (although some methods work by introducing benign bacteria or fungi to the food), as well as slowing the oxidation of fats that cause rancidity. Proper food storage helps maintain food quality by retaining flavour, color, texture and nutrients, while reducing the chance of contracting a food-borne illness. Foods can be classified into three groups. Perishable foods include meat, poultry, fish, milk, eggs and many raw fruits and vegetables.

Nutrition & Metabolism
Metabolism: Converting food into energy Metabolism is the process by which your body converts what you eat and drink into energy. During this complex biochemical process, calories in food and beverages are combined with oxygen to release the energy your body needs to function. Even when you're at rest, your body needs energy for all its "hidden" functions, such as breathing, circulating blood, adjusting hormone levels, and growing and repairing cells. The number of calories your body uses to carry out these basic functions is known as your basal metabolic rate — what you might call metabolism.

Food Microbiology
Food microbiology is the study of the microorganisms that inhibit, create, or contaminate food, including the study of microorganisms causing food spoilage, pathogens that may cause disease especially if food is improperly cooked or stored, those used to produce fermented foods such as cheese, yogurt, bread, beer, and wine, and those with other useful roles such as producing probiotics. To ensure safety of food products, microbiological tests such as testing for pathogens and spoilage organisms are required. This way the risk of contamination under normal use conditions can be examined and food poisoning outbreaks can be prevented. Testing of food products and ingredients is important along the whole supply chain as possible flaws of products can occur at every stage of production

Food Packaging Technology
Food packaging is packaging for food. A package provides protection, tampering resistance, and special physical, chemical, or biological needs. It may bear a nutrition facts label and other information about food being offered for sale. After use, organic matter that is still in the food packaging needs to be separated from the packaging. This may also require the rinsing of the food packaging. It is critical to maintaining food safety during processing, packaging, storage, logistics (including cold chain), sale, and use. Conformance with applicable regulations is mandatory. All aspects of food production, including packaging, are tightly controlled and have regulatory requirements. Uniformity, cleanliness and other requirements are needed to maintain Good Manufacturing Practices.

Clinical Nutrition
Clinical nutrition is the nutrition of patients in health care. Clinical in this sense refers to the management of patients, including not only outpatients at clinics but also (and mainly) inpatients in hospitals. It incorporates primarily the scientific fields of nutrition and dietetics. Among the routes of administration, the preferred means of nutrition is, if possible, oral administration. Alternatives include enteral administration (in nasogastric feeding) and intravenous (in parenteral nutrition).

Livestock Nutrition
Animal nutrition focuses on the dietary needs of animals, primarily those in agriculture and food production, but also in zoos, aquariums, and wildlife management. There are seven major classes of nutrients: carbohydrates, fats, fiber, minerals, proteins, vitamins, and water. Nutritional Requirements of Livestock. The essential nutrients required by grazing animals are water, energy, protein, minerals, and vitamins. These nutrients are needed to maintain body weight, growth, reproduction, lactation, and health.

Food Borne Diseases
A disease caused by consuming contaminated food or drink. Myriad microbes and toxic substances can contaminate foods. There are more than 250 known foodborne diseases. The majority are infectious and are caused by bacteria, viruses, and parasites. Other foodborne diseases are essentially poisonings caused by toxins, chemicals contaminating the food. All foodborne microbes and toxins enter the body through the gastrointestinal tract and often causes the first symptoms there. Nausea, vomiting, abdominal cramps and diarrhea are frequent in foodborne diseases.

Nutrition, Health & Aging
Nutrition is the science that interprets the interaction of nutrients and other substances in food in relation to maintenance, growth, reproduction, health, and disease of an organism. It includes food intake, absorption, assimilation, biosynthesis, catabolism, and excretion. The role of nutrition in aging. Nutritional requirements do not change appreciably with age among adults. ... The reduction in food intake and the tendency of old people to eat the same diet day after day makes them potentially vulnerable to possible deficiencies in specific vitamins, minerals, and protein.

Food Quality and Nutritional Values
Food packaging is packaging for food. A package provides protection, tampering resistance, and special physical, chemical, or biological needs. It may bear a nutrition facts label and other information about food being offered for sale. After use, organic matter that is still in the food packaging needs to be separated from the packaging. This may also require the rinsing of the food packaging. It is critical to maintaining food safety during processing, packaging, storage, logistics (including cold chain), sale, and use. Conformance with applicable regulations is mandatory. All aspects of food production, including packaging, are tightly controlled and have regulatory requirements. Uniformity, cleanliness and other requirements are needed to maintain Good Manufacturing Practices.

Food Waste Management and Utilization
Large quantities of both liquid and solid wastes are produced annually by the food processing industry. These waste materials contain principally biodegradable organic matter and disposal of them creates serious environmental problems. Factors affecting the costs of waste disposal are the volume or hydraulic load and the strength or organic load. The waste loads at the processing plant can be reduced significantly through the use of new or modified processing methods and through in‐plant treatment and re‐use. A number of waste treatment processes are available to make the wastewater suitable for discharge. The most widely applied processes are biological treatment, impounding in storage lagoons, and land irrigation.

Nutritional Therapeutics and Treatments
Therapeutic supplements treatment (MNT) is a reclamation strategy to treating clinical circumstances and their related side effects and signs and indications through utilizing a for the most part customized sustenance plan formulated and observed through an efficient restorative specialist wellbeing professional, enlisted dietitian, or master nutritionist. The eating regimen is essentially constructed absolutely in light of the influenced person's therapeutic report, physical exam, practical examination, and dietary records.

Food Toxicology
Food toxicity can be caused due to chemical microbiological hazards and physical. Toxicity can occur from natural elements, endogenous toxins of plant origin. Toxins can also be produced during various processing stages. Toxicity refers to the adverse effects of toxins on consumers. Nutritional toxicology refers to the means by which the components of the diet or the diet itself prevent the effects of toxins.

Food safety and Food Certification

Sanitation is utilized as a logical control depicting taking care of, planning, and capacity of food in manners that forestall food-borne sickness. The event of at least two instances of a comparable ailments coming about because of the ingestion of a typical food is known as a food-borne malady outbreak.[1] This incorporates various schedules that ought to be followed to evade potential wellbeing risks. In this manner sanitation regularly covers with food protection to forestall mischief to customers. The tracks inside this line of thought are security among industry and the market and afterward between the market and the buyer. In thinking about industry to advertise rehearses, sanitation contemplations incorporate the roots of food including the works on identifying with food marking, food cleanliness, food added substances and pesticide buildups, just as strategies on biotechnology and food and rules for the administration of legislative import and fare examination and confirmation frameworks for nourishments. In considering business sector to customer rehearses, the standard idea is that food should be sheltered in the market and the worry is protected conveyance and arrangement of the nourishment for the purchaser.