What are the basic elements that comprise all foods and what are the fundamental food processing techniques? What is biodiversity and what does it mean for our food system? What role do different production methods and consumer diets play in a future marked by climate change? How can we analyze the sensory qualities of food products, and how do these qualities affect consumer preferences? These are some of the questions we will address in taking an interdisciplinary approach to some of the more scientific or technical aspects of food studies, with a special focus on Italian products and case studies.