The study and application of scientific principles to the production, processing, and preservation of food is the main emphasis of the multidisciplinary discipline of food science and technology. This area of study combines concepts from physics, chemistry, biology, and engineering to guarantee food safety, boost nutritional value, and improve the entire sensory experience of eating.

Food engineering is a specialized field of engineering that designs, develops, and optimizes technologies and systems for food processing by using concepts from food science and engineering. This area of study focuses on using engineering concepts to ensure food items are safe, nutrient-dense, and of the highest quality during production, preservation, and distribution.

The study of the chemical characteristics and interactions of food ingredients is the main emphasis of the food chemistry subfield of food science. It looks at the makeup, behavior, and structure of different food ingredients, such as flavorings, additives, and nutrients. Food chemistry plays a vital role in enhancing food quality, safety, and nutrition by comprehending these chemical elements.

Food microbiology is a subfield of food research that focuses on the investigation of microorganisms that impact food production, safety, and quality, including bacteria, yeast, mold, and viruses. This area of microbiology studies the interactions these microbes have with food items, how they cause food to degrade, and how to use or manage them to improve the quality and safety of food.