The application of food science to the selection, preservation, processing, packaging, distribution, and use of safe food is known as food technology. Food science is the study of food's physical, biological, and chemical composition, as well as the causes of food deterioration and the concepts underlying food processing.
Food scientists and technologists study food using scientific disciplines such as chemistry, engineering, microbiology, and nutrition to improve food safety, nutrition, wholesomeness, and availability. Food scientists may develop methods to process, preserve, package, and/or store food in accordance with industry and government specifications and regulations, depending on their area of specialisation. 

New trends in food technology indicate a move toward individualised and sustainable food options. Alternative protein sources, regional foods, nutraceuticals, and individualised nutrition are a few of them. FoodTech firms and brands are incorporating waste reduction techniques as well as zero-waste workflows due to concerns about the environment. Additionally, the COVID-19 epidemic has a strong influence on boosting Industry 4.0 technology adoption across the entire food value chain and raising food quality. With the use of robotics, eCommerce, and electronic food management technologies, food companies are digitising their manufacturing lines. Additionally, restaurants are promoting eCommerce and using robots to serve customers and prepare food. The food business is using all of the aforementioned techniques to combat the COVID-19 situation's ongoing effects in order to run operations that are effective, open, and sustainable.