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"Food science is a somewhat odd amalgam of scientific disciplines, including basic sciences, 'soft' science, culinary arts and its outgrowths, chemistry, biology, economics, agronomics, microbiology, and engineering. There are others, but 'food science' is the common theme that turns traditional foods into a variety of specialty products and makes them tasty, safe, available, and convenient. Food supply and security are sometimes prominent in the roster, and other disciplines take their place from time to time. It is rare that food science teaches something truly new-but the 'devil is in the details,' and food science takes knowledge to a supremely practical use."

-- A Century of Science; Institute of Food Technologists

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David L. Heiserman, Editor

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Revised: June 06, 2015