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...rie'', or Calorie, is equal to 1000 small calories. The Calorie is used in food science to give the energy content of food.

{{r|Food science}}

{{r|Food Science}}

* ''[[Journal of Food Science]]''

| [[:Category:Food Science Workgroup|Food Science]]

...umenthal]] (chef), [[Ferran Adria]] (chef) and [[Pierre Gagnaire]] (chef). Food science has also been brought to the mainstream by popular television chef [[Alton

''This is the Discussion Page for the '''[[CZ:Food Science Workgroup]]''''' ...itious food. Or it could be called Culinary Arts & Science, so it includes Food Science and Culinary Arts. But yes, we need this workgroup! [[User:Nancy Sculerati|

...ink we are leaving the door open here for these policies to be reviewed by Food Science editors once we get some on board. --[[User:Todd Coles|Todd Coles]] 12:37,

===Food Science===

...hnology]] based on [[biology]], especially when used in [[agriculture]], [[food science]], and [[medicine]]. It may also be included under the very broad term [[bi

For national cuisines, food dishes and their preparation see [[Food Science]]

...y to Develop a Standardized Food Protein Solubility Procedure." Journal of Food Science, 25 AUG 2006 DOI: 10.1111/j.1365-2621.1985.tb10572.x.

...sts as there are two mailing lists that need to be added--for Robotics and Food Science--I intend to set these up today, although I would like to know if there are

...tion using a continuous counter-current reactor]. International Journal of Food Science and Technology. Vol. 43, Issue 7. pp 1159-1168.</ref> ''A. niger'' strain A

[[:Category:Food Science need def]] ·

[[:Category:Food Science need def]] ·

[[:Category:Food Science need def]] · [[:Category:Food Science Developed Articles]] ·

...aterial. A few examples of application of magnetic resonance techniques in food science/technology are<ref>I. Farhat,P. Webb , G. Belton. Editors, Magnetic Resonance in Food Science: From Molecules to Man. Royal Society of Chemistry (RCS) 2007. </ref>:

...aterial. A few examples of application of magnetic resonance techniques in food science/technology are<ref>I. Farhat,P. Webb , G. Belton. Editors, Magnetic Resonance in Food Science: From Molecules to Man. Royal Society of Chemistry (RCS) 2007. </ref>:

...for it or what it's getting at. In the long run, it would be nice to have food science editors have the ultimate say so over some of this stuff. This line should ...sional input. This is ''just'' a suggestion. I have a friend who teaches food science; I'll ask her for her input. You might ask your chef friends, or post on a