Nutrition, authenticity, and food security
How food tastes, smells, feels and looks
Advances in process engineering, including packaging
One of the largest Technical Interest Groups in SCI, the Food Group applies a multidisciplinary approach to food science and technology. Its wide-ranging interest area reflects the range of the members - from physicists, chemists and microbiologists to nutritionists, sensory analysts and from food production specialists and manufacturers to policy makers and students.