Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell.

A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.

食品和农产品的生物物理研究涉及化学、生物学和工程学的交叉学科研究，以及材料科学和纳米技术等新的跨学科领域。此类研究包括但不限于以下领域的研究：食品分子、生物聚合物和生物材料的分子、微观和中观尺度结构；特定食品、饲料、食品加工操作和农产品中结构生成和维持的分子基础；微生物生长、死亡和抗菌作用的机制；食品和农业生物聚合物的结构/功能关系；用于食品和农业材料和产品结构和动态表征的新型生物物理技术（光谱、微观、热学、流变学等）；无定形生物材料的性质及其对化学反应速率、微生物生长或感官特性的影响；以及味觉和嗅觉的分子机制。

此类研究的一个特点是依赖各种仪器分析方法，这些方法提供分子水平的信息，依赖各种物理和化学理论来理解生物分子之间的相互关系，并试图将宏观化学和物理特性和生物功能与生物材料的分子结构和微观组织联系起来。

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