FOOD SCIENCE
FOOD QUALITY
Any measure related to the quality of food stuffs. Constituents and composition of foods and beverages; Food composition tables; Nutrients: proteins, amino acids, nitrogen, carbohydrates, lipids, minerals, vitamins; nutritive value, caloric value, sensory evaluation; Protein quality: protein efficiency ratio, net protein utilization, nitrogen balance index, chemical score, microbiological assays, etc.