Nutrition Science examines the interaction between food and the human body at the molecular, cellular, and systemic levels. It involves a comprehensive understanding of metabolic pathways, nutrigenomics, and nutrigenetics, as well as the role of nutrition in disease prevention, development, and treatment (diet therapy). This field requires detailed knowledge of food composition and the use of analytical methods to detect allergens, contaminants, and additives, while evaluating their effects on health. Nutrition also addresses the development, formulation, and efficacy evaluation of new products and dietary supplements with added health benefits, applying scientific knowledge to improve health and achieve specific objectives for various population groups. It is essential for public health, analysing dietary habits and planning interventions at the population level. The discipline assesses the bioavailability of nutrients – the efficiency with which nutrients are absorbed and utilised for biological functions in the body. Through advanced research, it supports the development of personalised nutrition, directly influencing quality of life and physiological resilience.