Food science and nutrition
Subordinate Areas
- Diet and health
- Adipose tissue
- Appetite
- Cholesterol
- Consumer studies
- Dev. Origins of adult disease
- Diet and health
- Diet-gene interactions
- Eating behaviour
- Energy balance
- Fetal programming
- Food choice/psychology
- Insulin resist./insensitivity
- Metabolic syndrome
- Micronutrients
- Monounsaturated fatty acids
- Nutrient-gene interactions
- Nutrition
- Obesity
- Peptides
- Phytosterols
- Polyunsaturated fatty acids
- Public health
- Saturated fatty acids
- Vascular health
- Vitamins
- Food microbiology
- Food processing
- Food structure/composition
- Carbohydrates in food
- Cellulose
- Chemical properties of food
- Fats fatty acids
- Fibre
- Flavour
- Food appearance
- Food structure
- Food Texture
- Functional metabolites
- Glassy state
- Macroscopic structure
- Material properties
- Molecular composition of food
- Nutrients
- Proteins amino acids
- Quality attributes/characteristics
- Raw materials ingredients
- Rheology
- Sensory evaluation
- Storage product