In food science, what aspects of food are studied?

In food science, the study encompasses a comprehensive understanding of the physical, chemical, and biological make-up of food. This involves examining how these elements interact and affect the properties of food, such as texture, flavor, and nutritional value. The physical characteristics include properties like moisture content, texture, and structure, while the chemical aspects involve the study of food components like proteins, fats, carbohydrates, vitamins, and minerals, as well as how they change through processing and cooking. Biological considerations are critical too, as they cover aspects such as microbial activity, food safety, and the impacts of fermentation.

This holistic perspective allows food scientists to enhance food quality, shelf-life, and safety, and to innovate new food products, methods of preservation, and processing techniques. While taste and texture, cooking methods and recipes, and nutritional value are important elements of food study, they fall within the broader context that the correct answer addresses, making it the most comprehensive choice.