Some of the sub disciplines of food science include:
• Food safety – the causes, prevention and communication dealing with foodborne illness
• Food microbiology – the positive and negative interactions between micro-organisms and foods
• Food preservation – the causes and prevention of quality degradation
• Food engineering – the industrial processes used to manufacture food
• Product development – the invention of new food products
• Sensory analysis – the study of how food is perceived by the consumer's senses
• Food chemistry – the molecular composition of food and the involvement of these molecules in chemical reactions
• Food packaging – the study of how packaging is used to preserve food after it has been processed and contain it through distribution
Titany answered the question on April 21, 2022 at 11:47