page_title: Food science
section_title: Food engineering
hierarchical_section_title: Food science / Disciplines / Food engineering
caption_attribution_description: Factory Automation with industrial robots for palletizing food products like bread and toast at a bakery in Germany, robotics
context_page_description: Food science is the basic science and applied science of food; its scope starts at overlap with agricultural science and nutrition and leads through the scientific aspects of food safety and food processing, informing the development of food technology. The Institute of Food Technologists defines food science as "the discipline in which the engineering, biological, and physical sciences are used to study the nature of foods, the causes of deterioration, the principles underlying food processing, and the improvement of foods for the consuming public". The textbook Food Science defines food science in simpler terms as "the application of basic sciences and engineering to study the physical, chemical, and biochemical nature of foods and the principles of food processing".
  Activities of food technologists include the development of new food products, design of processes to produce these foods, choice of packaging materials, shelf-life studies, sensory evaluation of products using survey panels or potential consumers, as well as microbiological and chemical testing.
context_section_description: Food engineering is the industrial processes used to manufacture food.
caption: A pizza factory in Germany, an example of food engineering
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