Food Science

Understanding the biology and chemistry of food to inform decisions on its primary production (farming), processing, distribution and consumption.

Food scientists study the chemical, biological and physical elements of food production, processing and deterioration. They aim to protect the integrity of the global food chain by ensuring that food is safe, appealing, nutritious and accessible. They also aim to educate the public about the importance of proper food handling, storage and processing.

Applications in cellular agriculture:

Food scientists are required to work collaboratively with other experts to assess the nutritional composition, toxicology and allergenicity of the products being developed, before conducting sensory evaluations and possibly assisting in the marketing process of cellular products.