Graduate School of Natural Science and Technology, Okayama University, Tsushima, Okayama 700–8530, Japan Department of Food Science and Technology, Faculty of Agriculture, Jomo Kenyatta University of Agriculture and Technology, P.O. Box 62000, Nairobi 00200, Kenya Department of Food Systems, Faculty of Food Culture, Kurashiki Sakuyo University, Nagao Tamashima, Kurashiki 710–0292, Japan College...

nanotechnology in manufacturing of sensors with small dimensions, evaluate a lot of the parameters carefully. the applications of nanosensors include three important branch in nan biotechnology (medical, agricultural and food industries). nan osensors technology as a new science is a powerful substitution for conventional analytical techniques in the field of agricultural sciences. sensitivity ...

HOSSEIN JAHANGIRIAN, MD JELAS HARON, MOHD HALIM SHAH ISMAIL , ROSHANAK RAFIEE-MOGHADDAM, LEILI AFSAH-HEJRI d , YADOLLAH ABDOLLAHI , MAJID REZAYI , NAZANIN VAFAEI f Department of Chemical and environmental engineering, Faculty of engineering, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia Chemistry Unit, Centre of Foundation Studies for Agricultural Science, Universiti Putra M...

1 Science and Technology Branch, Agriculture and Agri-Food Canada, Lethbridge Research Centre, Lethbridge, AB, Canada 2 Department of Statistics, University of British Columbia, Vancouver, BC, Canada 3 Department of Chemical and Biological Engineering, University of British Columbia, Vancouver, BC, Canada 4 Science and Technology Branch, National Agroclimate Information Service, Agriculture and...

The Department of Food Science and Technology- Bogor Agricultural University (DFST-IPB), Indonesia is one of the oldest Departments of its kind in Indonesia. The Department has been founded since 1964 under the Faculty of Agricultural Engineering and Technology. The Department has a core competence in the area of food science and technology, particularly in the development of food chemistry, fo...

Issues influencing food production and consumption are outlined. Some opportunities for using methods of colloid and surface science to study food emulsions and foams and their impact in vivo are discussed.