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Food Engineering within Sciences of Food

By
Athanasios Kostaropoulos
Athanasios Kostaropoulos

Abstract

The aim of this paper is to clarify the identity of food engineering in sciences of food. A short historical description of the evolution of the branch in the Anglo Saxon and the Continental educational systems is given. Furthermore, the distinction of basic definitions such as food science, food science and technology, food technology, and food engineering is made. Finally, the objectives of food engineering within the branch of sciences of food are described.

References

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[{"id":48,"citationNumber":null,"type":"article-journal","title":"Pollution Characteristics, Spatial Distributions, and Source Apportionment of Heavy Metals in Cultivated Soil in Lanzhou, China","DOI":null,"author":[{"given":"L.","family":"Chai"},{"given":"Y.","family":"Wang"},{"given":"X.","family":"Wang"},{"given":"L.","family":"Ma"},{"given":"Z.","family":"Cheng"},{"given":"L.","family":"Su"}],"issued":{"date-parts":["2021"]},"container-title":"Ecol. Indic","volume":"125","issue":null,"page":"107507"}]

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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. 

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