A nut is a fruit consisting of a hard or tough nutshell protecting a kernel which is usually edible. In general usage and in a culinary sense, a wide variety of dry seeds are called nuts, but in a botanical context "nut" implies that the shell does not open to release the seed (indehiscent).
Food science is the basic science and applied science of food; its scope starts at overlap with agricultural science and nutritional science and leads through the scientific aspects of food safety and food processing, informing the development of food technology.
A nutraceutical or bioceutical is a pharmaceutical alternative which claims physiological benefits. In the US, nutraceuticals are largely unregulated, as they exist in the same category as dietary supplements and food additives by the FDA, under the authority of the Federal Food, Drug, and Cosmetic Act. The word "nutraceutical" is a portmanteau term, blending the words "nutrition" and "pharmaceutical".
An agricultural experiment station (AES) or agricultural research station (ARS) is a scientific research center that investigates difficulties and potential improvements to food production and agribusiness. Experiment station scientists work with farmers, ranchers, suppliers, processors, and others involved in food production and agriculture.
Chi-Tang Ho is a Chinese-born American food scientist. He received his PhD in organic chemistry in 1974 and started working as a researcher and professor in the food science department at Rutgers University. He is now director of the food science graduate program at Rutgers University in New Brunswick, New Jersey.
The Institute of Food Technologists (IFT) is an international, non-profit scientific society of professionals engaged in food science, food technology, and related areas in academia, government and industry. It has more than 17,000 members from more than 95 countries.
Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological substances include such items as meat, poultry, lettuce, beer, milk as examples. It is similar to biochemistry in its main components such as carbohydrates, lipids, and protein, but it also includes areas such as water, vitamins, minerals, enzymes, food additives, flavors, and colors. This discipline also encompasses how products change under certain food processing techniques and ways either to enhance or to prevent them from happening. An example of enhancing a process would be to encourage fermentation of dairy products with microorganisms that convert lactose to lactic acid; an example of preventing a process would be stopping the browning on the surface of freshly cut apples using lemon juice or other acidulated water.
Antinutrients are natural or synthetic compounds that interfere with the absorption of nutrients. Nutrition studies focus on antinutrients commonly found in food sources and beverages. Antinutrients may take the form of drugs, chemicals that naturally occur in food sources, proteins, or overconsumption of nutrients themselves. Antinutrients may act by binding to vitamins and minerals, preventing their uptake, or inhibiting enzymes.
Khem Shahani (1923–2001) was an Indian microbiologist who conducted pioneer research on probiotics.
The Journal of Agricultural and Food Chemistry is a weekly peer-reviewed scientific journal established in 1953 by the American Chemical Society. Since 2015, Thomas Hofmann has been the editor-in-chief.
Habibollah Hedayat (2013–1917), known as the father of modern nutrition sciences of Iran, is the founder of the National Nutrition and Food Technology Research Institute (NNFTRI) and Faculty of Nutrition and Food Science (FNFS) in Iran. His pioneering work in nutrition sciences over the past 50 years, inspired by humanistic values and views, has been recognized by the Iranian academic community, industry and governmental organizations, as well as international food and nutrition authorities.
Rajeev Kumar Varshney is an agricultural scientist, specializing in genomics, genetics, molecular breeding and capacity building in developing countries. Varsheny is currently the Research Program Director- Genetic Gains that includes several units viz. Genomics & Trait Discovery, Forward Breeding, Pre-Breeding, Cell, Molecular Biology & Genetic Engineering, Seed Systems, Biotechnology- ESA, Sequencing and Informatics Services Unit, and Genebank ; and Director, Center of Excellence in Genomics & Systems Biology at the International Crops Research Institute for the Semi-Arid Tropics (ICRISAT), a global agricultural research institute. He holds Adjunct/Honorary/Visiting Professor positions at 10 academic institutions in Australia, China, Ghana, Hong Kong and India, including Murdoch University, The University of Western Australia, University of Queensland, West Africa Centre for Crop Improvement, University of Hyderabad, Chaudhary Charan Singh University and Professor Jayashankar Telangana State Agricultural University.
Sterling Brown Hendricks was an American agriculturist notable for his research on the structural aspects of organic and inorganic chemistry, soil chemistry and plant physiology and nutrition.
Pandurang Vasudeo Sukhatme (1911–1997) was an Indian statistician. He is known for his pioneering work of applying random sampling methods in agricultural statistics and in biometry, in the 1940s. He was also influential in the establishment of the Indian Agricultural Statistics Research Institute. As a part of his work at the Food and Agriculture Organization in Rome, he developed statistical models for assessing the dimensions of hunger and future food supplies for the world. He also developed methods for measuring the size and nature of the protein gap.
Donald Gene Truhlar is an American scientist working in theoretical and computational chemistry and chemical physics with special emphases on quantum mechanics and chemical dynamics.
The Journal of the Academy of Nutrition and Dietetics is the monthly peer-reviewed scientific journal of the Academy of Nutrition and Dietetics published by Elsevier. It covers research in nutritional science, medical nutrition therapy, public health nutrition, food science and biotechnology, foodservice systems, leadership and management, and dietetics education.
Vishweshwaraiah Prakash is an Indian structural biologist, food technologist and a former director-general designate of the Council of Scientific and Industrial Research (CSIR). He is a former director of the Central Food Technological Research Institute (CFTRI), Mysore and was involved with the International Union of Food Science and Technology as the chairman of its International Academy during 2008-10. He received the Shanti Swarup Bhatnagar Prize, the highest Indian award in the science and technology category in 1996. The Government of India awarded him the fourth highest civilian honour of the Padma Shri in 2004,
Narinder Singh Randhawa (1927–1996) was an Indian agricultural scientist, writer and the director general of the Indian Council of Agricultural Research (ICAR). He was the president of the Indian Society of Soil Science during 1980–81 term and was a recipient of National Citizen Award and Rafi Ahmed Kidwai Award of the Indian Council of Agricultural Research. The Government of India awarded him the third highest civilian honour of the Padma Bhushan, in 1989, for his contributions to agricultural science.
Undurti Narasimha Das shortly Undurti N. Das and U. N. Das is an Indian clinical immunologist, endocrinologist and the founder president and chief executive officer of UND Life Sciences. Additionally, he serves as the Chief Medical Officer and the Chairman of the Scientific Advisory Board of Asha Nutrition Sciences, Inc. An elected fellow of the National Academy of Medical Sciences, Das is known for his researches in the fields of Immunology, Endocrinology and Rheumatology. He holds a number of patents for his work The Council of Scientific and Industrial Research, the apex agency of the Government of India for scientific research, awarded him the Shanti Swarup Bhatnagar Prize for Science and Technology, one of the highest Indian science awards for his contributions to Medical Sciences in 1992.
David Julian McClements is a British food scientist who is a Distinguished Professor at the University of Massachusetts Amherst Department of Food Science. He is an elected fellow of the Royal Society of Chemistry, American Chemical Society, and Institute of Food Technologists, as well as the editor of the Annual Review of Food Science and Technology.
