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Food Science is a multi-disciplinary field involving chemistry, biochemistry, nutrition, microbiology, and engineering to give one the scientific knowledge to solve real problems associated with the many facets of the food system.
The basis of the discipline lies in an understanding of the chemistry of food components, such as proteins, carbohydrates, fats, and water, and the reactions they undergo during processing and storage. A complete understanding of processing and preservation methods is required including drying, freezing, pasteurization, canning, irradiation, and extrusion, to name just a few. The ability to carry out analysis of food constituents is developed along with statistical quality control methods. The microbiology and the safety aspects of food must also be understood. Other topics covered include food additives, the Physico-chemical properties of food, flavor chemistry, product development, food engineering, and packaging. Food science integrates this broad-based knowledge and focuses it on food.