Food scientists, material scientists seek common language to preserve flavor, aroma of food
| dc.contributor.author | Trulove, Susan | en |
| dc.coverage.spatial | Blacksburg, Va. | en |
| dc.date.accessioned | 2015-10-29T21:03:19Z | en |
| dc.date.available | 2015-10-29T21:03:19Z | en |
| dc.date.issued | 2007-09-25 | en |
| dc.description.abstract | Food scientists and material scientists agree that the primary purpose of food packaging is to protect the food. Once that is accomplished, the package has to protect sensory quality. One challenge to meeting the second goal is communication between food scientists and material scientists, according to research by Susan E. Duncan, professor of food science and technology in the College of Agriculture and Life Sciences at Virginia Tech. | en |
| dc.format.mimetype | text/html | en |
| dc.identifier.uri | http://hdl.handle.net/10919/59010 | en |
| dc.publisher | Virginia Tech. University Relations | en |
| dc.rights | In Copyright | en |
| dc.rights.holder | Virginia Tech. University Relations | en |
| dc.rights.uri | http://rightsstatements.org/vocab/InC/1.0/ | en |
| dc.subject | Research | en |
| dc.title | Food scientists, material scientists seek common language to preserve flavor, aroma of food | en |
| dc.type | Press release | en |
| dc.type.dcmitype | Text | en |
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