Food science is a multidisciplinary field that encompasses various aspects of food processing, preservation, packaging, and distribution. Synonyms for food science can include food technology, food chemistry, food engineering, food microbiology, food safety, and nutrition science. Food technology refers to the use of advanced technologies to improve food production, while food chemistry deals with the chemical makeup of food, such as carbohydrates, proteins, and fats. Food engineering involves the design and development of food processing equipment, while food microbiology focuses on the study of microorganisms in food processing. Food safety encompasses measures taken to prevent foodborne illness, and nutrition science deals with the relationship between food and health.