Food scientists study the physical, biological, and chemical properties of food. They work to improve food quality, safety, and nutrition. Their research helps develop new food products and enhance existing ones, ensuring they are safe for consumption and appealing to consumers. These professionals often collaborate with food manufacturers, nutritionists, and regulatory agencies to address issues like food preservation and packaging. They may also conduct experiments to understand how different ingredients interact, which can lead to innovative recipes and healthier options for the public.