Food science is the systematic study of the nature of foods and the scientific concepts behind their transformation, preservation and spoilage. It studies the properties of foods, including their chemical, biochemical, physical, physicochemical and biological properties, and their effect on product quality. This also includes using this information to develop new products and efficient processing techniques.
Food science is a discipline that deals with all technological aspects of food, from harvesting or slaughtering to cooking and consumption. It is considered one of the agricultural sciences and is generally considered separate from the field of nutrition. Science is based on understanding the chemistry of food components such as proteins, carbohydrates, fats and water and the reactions that occur during their processing and storage.
Food technology is the branch of food science that deals with the actual production processes of food preparation. Food technology is a science that deals with techniques and concepts related to food processing and preservation. Applying food science helps develop safe, balanced and nutritious foods. Food technology research aims to develop new methods and processes to keep food healthy and resistant to natural hazards such as bacteria and other microorganisms.