As a faculty member, I have always believed that education becomes meaningful when it builds connections. Knowledge should not remain confined within disciplinary boundaries; it should travel, interact and find expression in real life. One of the most frequent questions I hear while teaching physics to food science students is simple and sincere: Where do we use this? It is a fair question, and answering it thoughtfully is part of responsible teaching. My response is always the same in spirit: physics is already at work in every stage of food science, whether we recognise it or not.

At first glance, physics and food science appear to belong to different worlds. Physics is often seen as abstract, mathematical and distant from daily life, while food science feels immediate, practical and rooted in everyday experience. Yet food itself is matter and energy in action. Every process involved in producing, processing, preserving, cooking and consuming food is governed by physical principles. Physics does not sit outside food........

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