The field of food science integrates and applies knowledge from the disciplines of chemistry, biology, biochemistry, economics, and nutrition to preserve, process, package, and distribute foods that are nutritious, affordable, desirable, and safe to eat. It includes areas such as food manufacturing (from product development to packaging); food composition (food chemistry); food additives (vitamins, preservatives, colour, flavour); stability (shelf life, microbiology); food safety (contaminants, food poisoning); and the sensory properties of food (taste, appearance, smell, texture). Learn more.