Food Science is a multi-disciplinary field involving chemistry, biochemistry, nutrition, microbiology, and engineering to give one the scientific knowledge to solve real problems associated with the many facts of the food system. The microbiology and the safety aspects of food must also be understood.
Food innovation and Technology is the development and commoditization of new food products, processes and services. Food and beverages companies are looking for ways to make healthy, nutritious offerings that are not only enticing, accessible, exciting and unique but also sustainable.
Food Technology is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe, nutritious, and wholesome food. It develops and manages the processes by which food is transformed from raw harvest to edible goods purchased by individual consumers. And Biotechnology refines and extends methods that produce new plants and animals.
