Overview
Activities of food scientists include the development of new food products, design of processes to produce these foods, choice of packaging materials, shelf-life studies, sensory evaluation of the product with panels or potential consumers, as well as microbiological and chemical testing. Food scientists may study more fundamental phenomena that are directly linked to the production of food products and its properties.
Food science is a highly interdisciplinary field. It incorporates concepts from many different fields including microbiology, chemical engineering, and biochemistry.
Read more about this topic: Food Science