Food science is a vast field that encompasses subjects ranging from microbiology to marketing. Considering the present global scenario, with factors such as climate change, war, and recession affecting supply chains worldwide, understanding the different aspects of food science and its connection with other fields is crucial for professionals, researchers, and the community at large.

Edited by Bart Wernaart (Professor, Moral Design Strategy at Fontys University of Applied Sciences) and Bernd van der Meulen (Director, European Institute for Food Law), Applied Food Scienceis a comprehensive look at the scope, terminology, methods, and content around the different food sciences.

The editors discuss the importance of mutual understanding and communication between the various branches of food science in this episode of Mahlzeit, the Humanities Matter special series brought to you by Brill.

Guests: Bart Wernaart and Bernd van der Meulen
Host: Ursula Stalmann