Nutrition and Food Chemistry

Food science and technology

Food science draws from many corrections such as and biology, chemical engineering, and biochemistry in an attempt to better understand food processes and eventually improve food products for the overall public. As the factors of the field, food scientists study the physical, microbiological, and chemical makeup of food. By applying their findings, they are responsible for developing the safe, nutritious foods and inventive packaging that line supermarket shelves everywhere. The food you devour on a daily basis is the result of extensive food research, a systematic investigation into a variety of foods’ properties and compositions. After the early stages of research and development comes the mass production of food products using principles of food technology. All of these consistent fields donate to the food industry – the largest manufacturing industry in the United States.