• Food science is the study of the physical, chemical, and biological properties of food, as well as the processes used to create, preserve, and store it. It involves a range of scientific disciplines, including biology, chemistry, physics, and engineering, and applies this knowledge to the development of new food products, preservation techniques, and packaging technologies. Food scientists work in a variety of industries, including food manufacturing, agriculture, government, and academia. They may be involved in research and development, quality control, food safety, or regulatory compliance. Some of the key areas of focus in food science include food chemistry, food microbiology, food processing, and food engineering. Food science plays an important role in ensuring the safety and quality of our food supply, as well as in developing new products and technologies that can help feed an ever-growing global population. It also helps us better understand the complex interactions between food and our health, and how we can use nutrition to prevent and treat diseases.