Bromatology is the science of food and nutrition, from the Greek broma meaning food. It encompasses the chemical composition of foods, their nutritional value, the effects of processing and storage, and the relationship between diet and health. The term is more common in continental European and Latin American academic traditions, where university departments of bromatology study food analysis, food safety, and dietetics. In English-speaking countries the same ground is usually called food science or nutrition science. Bromatologists work in quality control laboratories, regulatory agencies, and research institutions, applying analytical chemistry to what people eat.