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Food Science

Food science covers the physical, biological, nutritional and technical aspects of food handling, from raw material through to consumer. Biological process technology in conjunction with food manufacturing is also studied. This technology is to a large extent applicable in both developed and developing countries and is regarded as being environmentally sound. Significant health effects and nutritional benefits can be achieved as the bioavailability of the food's naturally occurring nutrients is improved.

 

Last modified: October 08, 2008
Responsible for this page: Marie-Louise Wennerhag

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DEPARTMENT OF CHEMICAL AND BIOLOGICAL ENGINEERING - Chalmers University of Technology - SE-412 96 Göteborg, Sweden - Tel: +46 (0)31- 772 2750