Food science is the application of science and technology to the manufacturing, production, processing, product development, packaging, preparation, evaluation, distribution, utilization, and safety of food products. Food Science studies everything that happens to food from the time it leaves the farm, field, or waters until the consumers buys it.
The question of food spoilage is really a chemical kinetics question. Regardless of whether spoilage is caused by a microbial problem or a more traditional chemical problem. The rate of spoilage is dictated by the laws of chemical kinetics.
