Agricultural Science & Technology is a multidisciplinary field that encompasses the application of techniques to that are used in the practice and understanding of agriculture and to control the growth and harvesting of animal and vegetable products. Importance in advances of Agricultural Science & Technology:Higher crop productivityDecreas...

Biotechnology is a tool that allows us to select a single gene of a desired trait and incorporate it into the plant cells, and grow plants with the desired trait. Agricultural biotechnology offers both a challenge and opportunity to involve the scientific tools and techniques of genetic engineering, tissue culture, molecular diagnostics, vaccines, ...

Agroecology is defined as the production of food in the relation to the study of ecological processes applied to agricultural and environment. Agroecologists study variety of agroecosystems. This helps to minimize the pressure on the environment & ecology. The field of agroecology is not associated with any one particular method of farming, whe...

Plant physiology is the subdiscipline study of plant function and its behavior, encompassing all the dynamic processes of respiration, growth, metabolism, reproduction. Its closely related field includes plant morphology, plant ecology, phytochemistry, cell biology, genetics, biophysics, molecular biology.It is usually divided into three major part...

Agronomy is a branch of agricultural science that deals with the study of crops that the soils which are suitable for them to grow. Agronomists develop methods that will improve the use of soil and also the production. The Agronomists are specialized in areas of crop rotation, irrigation, plant breeding, plant physiology, soil classification, soil ...

Soil science is the study of processes and properties of the soil environment. Soil is the natural resource present on the surface of the Earth that includes soil formation, classification, and mapping. It emphasizes improving the fertility of the soil for crop growth while preserving it as a natural resource. Soil scientists study the Soil for its...

Weeds are the unwanted plants grown along with the plant species, i.e., plant grown in the wrong place. They compete with the productive crops by contaminating harvests or interfering with livestock and also some of the species can be poisonous, distasteful, produce burrs, thorns, etc., which results in reduce crop yield and crop quality. To stop t...

Animal production is a branch of science that involves continuous growth and transformation of the livestock sector that includes raising of animals for meat, fiber, milk, leather, eggs, or other products which in return focuses on improving Livestock production & poultry. It offers substantial opportunities for agricultural development, food ...

Food chemistry uses the techniques of applied biochemistry, polymer chemistry, molecular science, enzymology, etc. to study the chemical processes, composition, nutritional value, quality, safety, functionality, and interactions of all biological & non-biological components of food. This discipline mainly encompasses and studies the characteriz...

Food is actually considered to be a medium for microbial growth. Food microbiology is very important as it is the study of interactions between food, microorganisms and their environment both in food and used for the production of food to ensure the food safety, value, production, processing, preservation, and storage. This study enhances the prese...

Bioactive compounds are defined as components of food that influence physiological or cellular activities when we consume them. These are the extra-nutritional constituents that are found in small quantities in foods providing health benefits beyond the basic nutritional value. Bioactive food components are usually found in multiple forms and also ...

Food preservatives are a chemical substance added to the Food products or beverages to prevent its decomposition by any microbial growth, physical-chemical, or enzymatic reactions. Preservation is implemented in two ways i.e. Chemical & physical. Chemical preservation is done by adding Chemical compounds to the food products and physical preser...

Food safety is a regulation describing handling, preparation, and storage of food in ways to prevent food-borne illness. Food can transmit pathogens which results in the illness. The principles of food hygiene, according to WHO, are:Prevent contamination of food with pathogens.Must not mix up raw and cooked foods to prevent the contamination of the...

Nutrition is defined as the processes by which a living organism takes in and utilizes food substances as it acts as a fuel, providing energy for our bodies. Nutrients are molecules in food that all organisms need to make energy, grow, and develop. Nutrients are digested from the food that we take in and then is broken down into basic parts to be u...

Probiotics are defined as the “live microorganisms like bacteria and yeast that, when administered in adequate amounts, confer a health benefit on the host”. Probiotics are generally studied to be safe to consume, but they may cause bacteria-host interactions and unwanted side effects in rare cases.All the Probiotics come from two Groups; Lact...

Obesity is a medical condition and is also considered a complex disease that involves the accumulation of the excessive amount of body fat which has a negative effect on health. This condition increases the risk of other diseases and health problems like heart disease, diabetes, high blood pressure, and certain cancers. Usually, obesity emerges fro...

For body development and preventing diseases, we require micronutrients (Vitamins and Minerals) to stay healthy and function properly. They aren’t produced naturally in the body, so it has to be taken through the Diet.A nutritional deficiency occurs when the body doesn’t absorb or get the required amount of nutrients such as vitamins and minera...

Malnutrition is a condition where there is a deficiency of one or more nutrients from one's diet. The deficiency in nutrients may involve calories, protein, carbohydrates, fat, vitamins, or minerals. The absence of enough nutrients is called undernutrition or undernourishment while the presence of too many nutrients is called overnutrition. Malnutr...