Plants

Multicellular eukaryotic organisms of the kingdom Plantae, characteristically photosynthetic and self-supporting, that underpin the human diet from cereals and legumes to fruits, vegetables, nuts, and oilseeds. In food science they are the starting point of the supply chain: breeding, agronomy, harvest timing, and post-harvest handling determine the composition, safety, and keeping quality of everything processed from them. Plants also supply fibers, starches, oils, and bioactive compounds used as ingredients and additives. Understanding plant biology, from photosynthesis to defense chemistry, helps food scientists manage both the nutritional value and the natural toxins that plants produce.