Explain Scope of Food Science and Technology as a Subject?

Food science and technology has developed as a discipline to systematically organize and link various kinds of knowledge which are necessary to inform human activity in handling, processing, distribution and marketing of food. This also includes application of science and technology to the processing, preservation, packaging, distribution and make use of foods and food products. The objective of the discipline is to develop a basic scientific understanding of foods and food processing as determined through biochemistry, chemistry, microbiology, physics and other sciences. Food science and technology is the key to the conversion of raw agricultural materials into a wide variety of properly processed and preserved foods, so contributing to the well being standard of living, economy, and progress of humanity. Food science, you would realize, actually draws on research and applies principles and practices from a broad spectrum of basic and applied sciences including biology (botany, bacteriology, microbiology, mycology); chemistry; physics (rheology, thermodynamics, cryogenics, radiophysics, ultrasonics); nutrition; psychology (sensory behaviours); medicine (metabolism, toxicology, health and diseases) and economics. Food technology applies the principles and concepts of engineering to problems of food handling and processing and studies interrelationships between the properties of materials and changing the methods of handling and manufacturing them.