Hydrocolloids or gums are a diverse group of long chain polymers characterized by their property of forming viscous dispersions and/or gels when dispersed in water. They produce a dispersion, which is intermediate between a true solution and a suspension, and exhibits the properties of a colloid. Considering these properties, they are appropriately termed as ‘hydrophilic colloids’ or ‘hydrocolloids’. Hydrocolloids have a wide array of functional properties in foods including thickening, gelling, emulsifying, stabilization, coating and etc.. The primary reason behind the ample use of hydrocolloids in foods is their ability to modify the rheology of food systems. This includes two basic properties of food systems that is, flow behaviour (viscosity) and mechanical solid property (texture).

Food hydrocolloids have been widely used in the food industry for their gelling, thickening, emulsifying, dispersing, and stabilizing functions. Food hydrocolloids control the texture and at the same time they control flavour and aroma release which has also been studied extensively. Methods of investigation are very diverse ranging from physics to biological chemistry, and it is necessary for workers in this field to learn various methods. Collaboration between academia and industry is necessary to further develop understanding and application of food hydrocolloids. The viewpoints of both unity and diversity are necessary for the study of food hydrocolloids. The food hydrocolloids approach proposes that these hydrocolloids can be studied from a unified viewpoint: all these dispersed systems are colloidal systems consisting of water, polysaccharides, proteins, lipids and other ingredients. Hydrocolloids in this context include polysaccharides, modified polysaccharides and proteins acting alone, or in mixture with other food components, as thickening agents, gelling agents or surface acting agents. The scope of the study was to exploit the real and model food colloids, dispersions, emulsions, and forms and the associated physicochemical stability phenomena, creaming, sedimentation, flocculation and coalescence. 

Poultry is a major source of consumable animal protein. For example, per capita consumption of poultry in the United States has more than quadrupled since the end of World War II, as the industry developed a highly efficient production system. Chickens and turkeys are the most common sources of poultry; however, other commercially available poultry meats come from ducks, geese, pigeons, quails, pheasants, ostriches, and emus.

Nutrition is the science that interprets the interaction of nutrients and other substances in food (e.g. phytonutrients, anthocyanins, tannins, etc.) in relation to maintenance, growth, reproduction, health and disease of an organism. It includes food intake, absorption, assimilation, biosynthesis, catabolism and excretion. The diet of an organism is what it eats, which is largely determined by the availability, processing and palatability of foods. A healthy diet includes preparation of food and storage methods that preserve nutrients from oxidation, heat or leaching, and that reduce risk of food-borne illnesses. A poor diet may have an injurious impact on health, causing deficiency diseases such as blindness, anemia, scurvy, preterm birth, stillbirth and cretinism

A food property characterizes the structure, quality, nutritional value, and/or acceptability of a food product. A food functional property is determined by physical, chemical, and/or organoleptic properties of a food. Examples of a functional property may include solubility, absorption, water retention, frothing ability, elasticity, and absorptive capacity for fats and foreign particles. Different foods have different working properties when treated in certain ways or combined with other foods.

"Bioactive compounds" are extranutritional constituents that typically occur in small quantities in foods. They are being intensively studied to evaluate their effects on health. The impetus sparking this scientific inquiry was the result of many epidemiologic studies that have shown protective effects of plant-based diets on cardiovascular disease (CVD) and cancer. Many bioactive compounds have been discovered. These compounds vary widely in chemical structure and function and are grouped accordingly. Phenolic compounds, including their subcategory, flavonoids, are present in all plants and have been studied extensively in cereals, legumes, nuts, olive oil, vegetables, fruits, tea, and red wine. 

As the economies of many countries are increasing, the consumers have started using processed food more than the staples. As a matter of fact global food processing and packaging business has reached to multi trillion dollars. It was reported that approximately, 16 million people work in the food industry. Recent advances in food processing and packaging is not just to meet the productivity demands but to adopt sophisticated automation, control and monitoring methods and techniques. This paper reviews aspects of food processing and packaging methods and techniques. There are many significant amount of processing and packaging research and developments which involve study of automation, control and monitoring

Food processing  equipment’s and latest techniques  that are being used in the field of Food science and technology along with food industries and the study about the principles, operation and maintenance of food processing equipment’s.

Food Dairy science mainly focuses on the application of biological and chemical principles to the production ,management and handling of dairy products.

After three decades of declining relevance, food  is once more at the center of the global agenda. To meet the demands of a growing global population, in the next 40 years alone the food and agriculture industry will need to generate outputs that are equivalent to its total production over the last 10,000. But increasing regulation and resource constraints are accelerating the level of uncertainty and volatility in the sector.