Biophysical studies of foods and agricultural products involve research at the interface of chemistry| biology| and engineering| as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules| biopolymers| and biomaterials on the molecular| microscopic| and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods| feeds| food processing operations| and agricultural products; the mechanisms of microbial growth| death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic| microscopic| thermal| rheological| etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate| microbial growth| or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level| on various physical and chemical theories used to understand the interrelations among biological molecules| and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.
数据整理自公开网络的投稿反馈，仅供参考。
