Simply put, food science is an advanced discipline that seeks to understand various aspects of food. Nutritionists, engineers and food technologists have for a long time been interested in understanding how food products come to be, how they are grown and how their pedigree can be improved to provide greater quality at the processing stage. In doing so, scientists manage to keep existing delicacies at their peak condition and improve on low quality strains of particular products.
Food science extends beyond the basic practice of analyzing various products for their components and seeks to understand the distribution of vitamins, enzymes and minerals in every single grain. It also involves laying down scenarios for processing, preservation, packaging and the modification of food substances to fit into certain marketing and consumption profiles. Experts tasked with injecting new foods and diversifying existing varieties work to ensure that the right health protocols are followed in every single step of their work. This probably explains the presence of professional associations in the field.