Food Chemistry

Food Chemistry is the study of the chemical composition of food and the chemical changes it undergoes during processing, storage, and preparation. It focuses on the structure, properties, and interactions of food components such as carbohydrates, proteins, fats, water, vitamins, minerals, enzymes, and additives

Food Engeneering

Food Engineering is a branch of food science that applies engineering principles—such as mechanical, chemical, electrical, and industrial engineering—to the design, operation, and optimization of food processing systems. Its goal is to ensure that food is produced efficiently, safely, consistently, and at scale, while maintaining quality and nutritional value.

Food Microbiology

Food Microbiology is the study of the microorganisms (bacteria, yeasts, molds, and viruses) that affect the safety, quality, and shelf life of food. It explores both harmful microbes that cause foodborne illnesses and spoilage, and beneficial microbes used in food production and preservation.