Food
Food is any substance consumed to provide nutritional support for an organism. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth.
Food Science
Food science is the applied science devoted to the study of food. The Institute of Food Technologists defines food science as "the discipline in which the engineering, biological, and physical sciences are used to study the nature of foods, the causes of deterioration, the principles underlying food processing, and the improvement of foods for the consuming public". The textbook Food Science defines food science in simpler terms as "the application of basic sciences and engineering to study the physical, chemical, and biochemical nature of foods and the principles of food processing".
Science
Science (from Latin scientia, meaning "knowledge") is a systematic enterprise that builds and organizes knowledge in the form of testable explanations and predictions about the universe.
Technology
Technology ("science of craft", from Greek τέχνη, techne, "art, skill, cunning of hand"; and -λογία, -logia) is first robustly defined by Jacob Bigelow in 1829 as: "...principles, processes, and nomenclatures of the more conspicuous arts, particularly those which involve applications of science, and which may be considered useful, by promoting the benefit of society, together with the emolument [compensation ] of those who pursue them" .
Science
Too often, this concern for the big picture is simply obscurantist and is put forward by people who prefer vagueness and mystery to (partial) answers. Vagueness is at times necessary and mystery is never in short supply, but I don’t think they’re anything to worship. Genuine science and mathematical precision are more intriguing than are the “facts” published in supermarket tabloids or a romantic innumeracy which fosters credulity, stunts skepticism, and dulls one to real imponderables.
John Allen Paulos, Innumeracy: Mathematical Illiteracy and its Consequences (1988), pp. 126-127
Science
Alas! A scientific man ought to have no wishes, no affections — a mere heart of stone.
Charles Darwin, in a letter to T.H. Huxley, 9 July 1857, More Letters of Charles Darwin, Francis Darwin and A.C. Seward, editors (1903) volume I, chapter II: "Evolution, 1844-1858", page 98.
Science
I can appreciate the beauty of a flower. At the same time, I see much more about the flower than he sees. I could imagine the cells in there, the complicated actions inside, which also have a beauty. I mean it’s not just beauty at this dimension, at one centimeter; there’s also beauty at smaller dimensions, the inner structure, also the processes. The fact that the colors in the flower evolved in order to attract insects to pollinate it is interesting; it means that insects can see the color. It adds a question: does this aesthetic sense also exist in the lower forms? Why is it aesthetic? All kinds of interesting questions which the science knowledge only adds to the excitement, the mystery and the awe of a flower. It only adds. I don’t understand how it subtracts.
Richard Feynman, in BBC Interview (1981)
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