Food science involves using biology, physical sciences, and engineering to study foods and food processing. Food technology applies food science to select, preserve, process, package, distribute, and use safe and nutritious foods. Food scientists study the physical, microbial, and chemical properties of food and may develop ways to process, preserve, package, or store foods according to regulations. Food processing transforms raw ingredients into consumable foods using methods like chopping, cooking, and homogenizing, while food preservation treats foods to prevent spoilage through techniques including refrigeration, canning, and fermentation.