Food science is the discipline of applied science dedicated to the study of food. It is not just limited to chemistry alone but is a combination of various disciplines like biology, biochemistry, engineering, molecular biology and genetics, nutritional and health science and microbiology which is aimed at providing a better understanding of food components and materials, their conversion to healthy and safe products and delivery to the consumers. The several ongoing technical advancements in order to enhance the supply of food and to increase the well-being of the growing population are discussed. This chapter summarizes the advances in agriculture and food technology from the prehistoric times to the present. Also explains the need for food processing and the different techniques used which guarantee the products quality. Future challenges and potential solutions are also discussed. Production to consumption food system is complex and our food which is diverse, tasty, nutritious, safe and less costly, has become easily accessible. Technological advancements should be accelerated in order to feed the growing population. © Springer International Publishing AG, part of Springer Nature 2018.