At the intersection where chemistry, biology, and engineering converge, a multidisciplinary field emerges, dedicated to the scientific study of food. This field encompasses various aspects such as food composition, processing, preservation, and consumption. Food science plays a crucial role in meeting the demands of a growing population, ensuring a consistent supply of safe and nourishing food, and promoting sustainable practices to minimize waste. By applying logical reasoning and rigorous scientific methodologies, food scientists strive to enhance the understanding of agricultural products and improve their availability and quality for the benefit of society.
The journey of food from farm to fork involves multiple stages, each presenting its own unique challenges. To overcome these challenges, a diverse range of tools and techniques are employed in food analysis. The complexity of agricultural products requires a comprehensive approach that addresses various aspects of product quality and safety. Microscopy techniques, such as light microscopy and electron microscopy, allow for the examination of the microstructures in food samples. Spectroscopic methods like infrared spectroscopy (IR) and mass spectrometry provide insights into the composition and molecular structure of food components. Additionally, chromatography techniques, including gas chromatography and high-performance liquid chromatography (HPLC), enable the separation and analysis of compound mixtures from chemical groups.