State of the Art: Food Research

Abstract

Study of the physical and chemical properties of food and its response to treat ment, and the food‐related behavior of individuals is discussed in terms of three domains of the research process: methodological, substantive, and conceptual. Advances in the field are discussed in relationship to these domains and linkages among them. The discussion is illustrated with examples from the literature with emphasis on work by individuals in home economics units, or units with similar missions.