Food science is the study of the physical, biological, and chemical properties of food. It involves understanding how food is produced, processed, preserved, and consumed. Food scientists work to improve food quality, safety, and nutrition, ensuring that what we eat is both healthy and enjoyable. This field combines various disciplines, including chemistry, microbiology, and engineering. Food scientists may develop new food products, enhance flavors, or create better packaging methods. Their work is essential for addressing challenges like food waste and ensuring a sustainable food supply for the growing global population.