Journal of Food Science and Toxicology

Food science are include many disciplines such as biology, chemical engineering, and biochemistry in an attempt to better understand food processes and ultimately improve food products for the general public. As the stewards of the field, food scientists study the physical, microbiological, and chemical makeup of food. By applying their findings, they are responsible for developing the safe, nutritious foods and innovative packaging that line supermarket shelves everywhere. Food Science is the multidisciplinary study of food and the application of knowledge thus gained to the development of food products and processes, the preservation and storage of foods, and the assurance of food safety and quality. Food scientists are involved in all aspects of this process, from the point of animal and crop production to the time of food consumption. This includes developing new and improved foods, analyzing food for its nutritional value and safety, and researching better ways to preserve food.