If you don’t feel like reading the definition, just watch the video below… it explains it all 
Much of food science is dedicated to understanding the chemistry and microbiology behind different foods.
Scientists attempt to break down foods into their most basic component parts, compounds such as starches, fats, and carbohydrates.
Chemists and microbiologists analyze the structure and chemical function of these compounds to determine their importance in food composition and the effects they may have on human digestion.
Scientists often study the biology and chemistry behind dangerous foodborne pathogens, and experiment with different methods of removing harmful bacteria and viruses from food products.
Food preparation, processing, packaging, and storing are thoroughly researched by food scientists to ensure safety of and prolong itsshelf life.
Scientists might engage in research about new preservatives or packaging techniques to keep food from spoiling. They may also try to process or store food at different temperatures to determine the best way to maintain safety and quality.
Dedicated food scientists have had many breakthroughs in processing and storing technology, such as pasteurization of dairy products and freeze-drying goods.
Engineers in food science design new and more efficient processing equipment. These professionals often focus on increasing the level of automation in machinery to ease the load on workers. Engineers design computer equipment to monitor processing and detect the presence of harmful bacteria.
