Food science is the end-to-end study of food, including raw materials selection and harvesting, composition and development, production, preservation and safety, packaging and storage, through end-user preparation, consumption, and sensory analysis. Food science also includes food-involved scientific fields such as food microbiology, food chemistry, and the physics of food.
Although food technology is generally included as a part of food science, its distinct definition is the practical application of the food sciences to the development and production of food. Food Technology is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe, nutritious, and wholesome food.