food science

Food scientists working at a laboratory in Australia Food science (or bromatology) is the study of food and its chemical properties. Its scope overlaps with agricultural science and nutritional science and extends to the scientific aspects of food safety and food processing, informing the development of food technology.

Food science is an interdisciplinary field that integrates concepts from chemistry, physics, physiology, microbiology, and biochemistry. It evolved from early preservation practices such as salting to an organized research-driven field central to modern food production. The field includes several subdisciplines such as food chemistry, food technology, and molecular gastronomy, which examine the composition and processes used to produce and preserve food.