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Food science is a subfield of research that examines the relationships between food's physical, chemical, and biological aspects. Understanding the composition of food and the procedures used in its manufacturing, processing, preservation, and distribution is a key component of this book. To create novel food products, enhance food quality, and guarantee food safety, food scientists examine the chemical make-up, physical structure, and interactions of food.

Contrarily, food technology is an applied science that creates new food products and enhances those already on the market using the concepts of food science. It focuses on the creation of food packaging and the design, development, and optimization of food processing and preservation techniques.

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