Food Technology: A Primer for Physicians

Allen S Levine, Ted P Labuza, J. E. Morley

Research output: Contribution to journalReview articlepeer-review

13 Scopus citations

Abstract

HISTORICALLY, physicians have not been exposed to the subject of food technology. The limited contact that they have had with this area of modern technology has been in relation to food-borne illness and to some toxic effects of foods. This introduction to food technology should help make physicians aware of the changes that occur in foods as a result of manufacturing, the effects of food technology on health, and the laws governing this industry. Food Preservation Food may deteriorate because of microbiologic, physical, chemical, or enzyme-induced decay. Such losses in food quality occur both before and after harvesting or slaughter.

Original languageEnglish (US)
Pages (from-to)628-634
Number of pages7
JournalNew England Journal of Medicine
Volume312
Issue number10
DOIs
StatePublished - Mar 7 1985

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