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. Nutrition, nourishment, or aliment, is the supply of materials - food - required by organisms and cells to stay alive. In science and human medicine, nutrition is the science or practice of consuming and utilizing food. We know that the food we eat is digested and it is absorbed and utilized by the body. Food helps us in staying healthy. Our diet should be such that it meets our nutritional requirements and thus helps us in our health. Although food occupies the first position in the hierarchy of our needs, ignorance of many basic facts relating to food and nutrition is still widespread. All of us eat food every day - but have we ever paused to consider if our diet is balanced? In fact, do we even know what kinds and amounts of foods would make our diet balanced and lead us toward good health? Buying and cooking foodstuffs is a common experience for all of us. However, when purchasing, do we really know how to select the food items? Do we know the household ways of finding out whether the food item is adulterated? If the diet is not balanced, the result would be malnutrition and nutritional deficiency diseases. So, we find out the type of diet that should be eaten by a person who is suffering from a disease - from fever, diarrhea, and diabetes to hypertension. Activities of food scientists include the development of new food products, design of processes to produce these foods, choice of packaging materials, shelf-life studies, sensory evaluation of products using panels or potential consumers, as well as microbiological and chemical testing. Food scientists may study more fundamental phenomena that are directly linked to the production of food products and its properties. Food science brings together multiple scientific disciplines. It incorporates concepts from fields such as microbiology, chemical engineering, and biochemistry.

Metabolism is the chemical process your body uses to transform the food you eat into the fuel that keeps you alive. Nutrition (food) consists of proteins, carbohydrates, and fats. These substances are broken down by enzymes in your digestive system, and then carried to the cells where they can be used as fuel. Your body either uses these substances immediately, or stores them in the liver, body fat, and muscle tissues for later use. Metabolism is closely linked to nutrition and the availability of nutrients. Bioenergetics is a term which describes the biochemical or metabolic pathways by which the cell ultimately obtains energy. Energy formation is one of the vital components of metabolism. Nutrition is the key to metabolism. The pathways of metabolism rely upon nutrients that they breakdown in order to produce energy. This energy in turn is required by the body to synthesize new proteins, nucleic acids, etc. Nutrients in relation to metabolism encompass bodily requirement for various substances, individual functions in body, amount needed, level below which poor health results etc. Essential nutrients supply energy (calories) and supply the necessary chemicals which the body itself cannot synthesize. Food provides a variety of substances that are essential for the building, upkeep, and repair of body tissues, and for the efficient functioning of the body. The diet needs essential nutrients like carbon, hydrogen, oxygen, nitrogen, phosphorus, sulfur, and around 20 other inorganic elements. The major elements are supplied in carbohydrates, lipids, and protein. In addition, vitamins, minerals and water are necessary. Carbohydrates are the energy powerhouses in the body. They are pulled from the starches and sugars and cellulose we eat in our foods daily. Our metabolism will break down these nutrients and supply what we need for the day. People generally only consume around half of the daily need for these compounds. They are generally consumed from foods such as bread, cereal, rice, pasta, potatoes and wheat. Glucose is the main source of energy which is formed from metabolized starches and sugars combined. This takes place post-digestion. Proteins are what we need to build muscle and tissues. Proteins are an integral part of each cell in the human body. It is a life giving substance by which hemoglobin is formed. This is just as important as blood. Fat produces twice the energy than proteins or carbohydrates. Fat is essential in its healthy forms. It helps to produce cell structure, it protects the vital organs with a cushion, the fat soluble vitamins we take are absorbed through fats and fat will create storage for energy when we need it. Minerals are responsible for the regulation of bodily functions. The minerals found in food are not used for energy in a direct sense but they play an important role in metabolic processes.