Food science derives from various disciplines such as chemical engineering, biochemistry and biology in an attempt to better understand the food processes and improve food products for the general public. Food scientists study the microbiological, chemical and physical makeup of food. Food Scientists & Technologists use principles of chemistry, engineering, microbiology and other sciences to ensure food safety and agricultural productivity. The technologist discovers new food sources, analyses nutrition content and finds different ways to process, package and preserve food. Thus, food scientists play an important role in improving the quality of the food that we eat everyday.