Food Science and Technology
The food you consume on a daily basis is the result of extensive food research, a systematic investigation into a variety of foods’ properties and compositions. After the initial stages of research and development comes the mass production of food products using principles of food technology. All of these interrelated fields contribute to the food industry. Food science draws from many disciplines such as biology, chemical engineering, and biochemistry in an attempt to better understand food processes and ultimately improve food products for the general public. As the stewards of the field, food scientists study the physical, microbiological, and chemical makeup of food. By applying their findings, they are responsible for developing the safe, nutritious foods and innovative packaging that line supermarket shelves everywhere.
- Food engineering
- Food microbiology
- Food packaging
- Food preservation
- Food preservation
Related Conference of Food Science and Technology
March 19-20, 2026
25th International Conference on Diabetes, Nutrition, Obesity and Eating Disorders
Paris, France
Food Science and Technology Conference Speakers
Recommended Sessions
- Livestock Nutrition
- Food Quality and Nutritional Values
- Nutrition, Health & Aging
- Nutritional Therapeutics and Treatments
- Clinical Nutrition
- Dietary Supplements & Functional Foods
- Food and Nutritional Toxicology
- Food Borne Diseases
- Food Packaging Technology
- Food Preservation and Food Storage
- Food Science and Technology
- Nutraceuticals & Medicinal Foods
- Nutrigenomics
- Nutrition & Metabolism
- Nutrition and Food Science
- Nutrition and Health
Related Journals
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- Protein-Energy Malnutrition - Nutrition Science 2026 (Netherlands)
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