Food science

It is similar to biochemistry in its main components such as carbohydrates, lipids, and protein, but it also includes areas such as water, vitamins, minerals, enzymes, food additives, flavors, and colors.

This discipline also encompasses how products change under certain food processing techniques and ways either to enhance or to prevent them from happening.

In 2009, Foodomics was defined as "a discipline that studies the Food and Nutrition domains through the application and integration of advanced -omics technologies to improve consumer's well-being, health, and knowledge".

Molecular gastronomy is a subdiscipline of food science that seeks to investigate the physical and chemical transformations of ingredients that occur in cooking.

CSIRO maintains more than 50 sites across Australia and biological control research stations in France and Mexico.

[16][non-primary source needed] In the United States, food science is typically studied at land-grant universities.

Some of the country's pioneering food scientists were women who attended chemistry programs at land-grant universities which were state-run and largely under state mandates to allow for sex-blind admission.

Although after graduation, they had difficulty finding jobs due to widespread sexism in the chemistry industry in the late 19th and early 20th centuries.

Finding conventional career paths blocked, they found alternative employment as instructors in the home economics departments and used that as a base to launch the foundation of many modern food science programs.