Food Science

Food Science is the multidisciplinary study of the physical, chemical, biological, and nutritional properties of food, as well as the processes involved in food production, preservation, processing, packaging, quality control, and safety. Its major branches include Food Chemistry, Food Microbiology, Food Processing and Technology, Food Engineering, Food Nutrition, Food Quality Control, Food Safety, and Sensory Science. The scope of Food Science covers food manufacturing, product development, quality assurance, food safety management, research and development, packaging, nutrition, and food business. For food science graduates, it provides career opportunities in food industries, quality control and assurance, research institutions, government agencies, laboratories, universities, hospitals, and food-related businesses. Food Science plays an important role in ensuring safe, nutritious, high-quality, affordable, and sustainable food for a growing population.