Food science is a multidisciplinary discipline that integrates biology, physical sciences, and engineering to investigate the fundamental characteristics of foods, their susceptibility to deterioration, and the underlying principles governing food processing. Researchers conduct scientific studies on raw food materials, examining their behaviour throughout the formulation, processing, packaging, storage, and evaluation processes as consumer food products. In essence, food science encompasses any study of food and food materials that addresses all aspects of quality and safety prior to their consumption by consumers.