Education and Science of Food

The Science of Food and Its Disciplines

The science of food or food science is a discipline which studies chemical, biological, physical and other processes that have an influence on food’s safety, flavour, appearance, etc. But it is also interested in other food-related practices and activities including design, packaging, new product development, optimisation of food manufacturing processes and similar.

The main goal of food science is to ensure that food products on store shelves are safe, tasty and nutritious. But in the recent years, food scientists have also started to pay more attention to informing and educating the public about the importance of proper food handling, storage and processing. The aim is to reduce the incidence of food-borne illnesses and help consumers prepare tasty meals that are packed with vitamins, minerals and other essential nutrients.

Disciplines Used by Food Science

In order to achieve its goals, food science relies on a variety of disciplines and sub-disciplines including: