Some of the sciences are foundational, and others rely on them. Physics, chemistry and biology are foundational, and food science relies on these and uses them – the explanations about how the world behaves that come from physics, and the knowledge of how to change one thing into another that comes from chemistry, and the understanding of how food supports life that comes from biology – these allow us to do food science.
I tried to answer this question while watching the rugby yesterday and lost all I wrote – given the score, I should have just concentrated on this answer!
There is an area of chemistry dealing with the processes and chemical reactions that occur in living things called biochemistry. This links very strongly with my work into food poisoning bacteria. I use a range of other chemicals in the experiments that I do and it is very important to know what they do and how they will behave with other chemicals so that I can use them safely.
Physics is not so important, although many of the pieces of equipment I use need a good physics knowledge to understand how they work and the best way to use them.
I never studied Physics for A-level, only Biology, Chemistry and Maths. But in cooking, physics is very important. Understanding the physics behind heat transfer explains how all the different ways of cooking – microwaves versus boiling versus grilling – work. I often wish I studied it in more detail!
It affect everything we based all our knowledge on the basic science and grow on them. Advance in microbiology, chemistry help me to guess what will happen when I do my experiments it also mean I can run them! Without chemist creating method to study fat or protein wouldn’t be able to study my cheese.