Food science is the application of science and engineering to study the physical, chemical, and biochemical nature of foods and the principles of food processing across the food supply chain. It’s a multi-disciplinary field involving the chemistry of food components, such as proteins, carbohydrates, fats and water and the reactions these components undergo during processing and storage.

Food science is also a study supported by curriculum leading to advanced degrees and careers in the food industry. Food scientists develop new food products, design processes to produce foods, develop packaging materials, and perform microbiological and chemical testing. Most food scientists work for food processing plants, private research and development laboratories, universities, and government organizations.