Food science, or bromatology, is an interdisciplinary field that applies fundamental sciences like chemistry, physics, and microbiology to study food from farm to table. Its comprehensive scope includes developing new food products, designing efficient processing methods, ensuring food safety and quality, and understanding nutritional aspects. Key subdisciplines like food chemistry analyze component interactions, while food microbiology examines beneficial and harmful microorganisms, and food engineering focuses on industrial manufacturing processes. A crucial aspect, food technology, advanced significantly with Nicolas Appert's development of the canning process in 1810, revolutionizing food preservation. More recently, the field of Foodomics, established in 2009, integrates advanced 'omics' technologies to improve consumer health and knowledge through detailed food and nutrition analysis.