Which area of study is encompassed by food science?

Food science is a broad field that primarily focuses on the physical, biological, and chemical aspects of food. This encompasses the study of food composition, the processes that affect food safety and quality, as well as the development of new food products. The physical aspects include understanding how different cooking methods affect food texture and appearance. The biological aspects involve the behavior of microorganisms in food products, which is crucial for ensuring food safety and preventing spoilage. The chemical aspects pertain to how various ingredients interact during cooking and how these interactions can be controlled to achieve desired flavors, colors, and other qualities.

While the cultural impacts of food consumption, the economics of food production, and the sensory evaluation of food products are also important areas of study related to food, they do not fall under the core definition of food science, which is fundamentally concerned with the scientific analysis and application of food itself. Understanding the intricate scientific principles at play within food enables professionals to innovate and improve food quality, safety, and nutrition.