Food science at work
C.T. Greenwood
(Director of Research, Flour Milling and Baking Research Association, Chorleywood)
56
Abstract
Dr. Greenwood introduced his paper by defining food science as the application of the basic scientific disciplines, including biology, microbiology, chemistry, physics and engineering to problems of ensuring a plentiful supply of food of high quality and nutritive value in today's society.
Citation
Greenwood, C.T. (1974), "Food science at work", Nutrition & Food Science, Vol. 74 No. 1, pp. 19-19. https://doi.org/10.1108/eb058584
Publisher
:MCB UP Ltd
Copyright © 1974, MCB UP Limited