Food Science

Food science is the discipline in which biology, physical sciences and engineering are used to study the nature of foods, the causes of their deterioration and the principles underlying food processing. Researchers may perform a scientific study of raw food materials and their behaviour during formulation, processing, packaging, storage and evaluation as consumer food products. In brief, food science may encompass any study of food and food materials that is concerned with all aspects of quality and safety before being consumed by consumers.