Food spoilage is the process by which food undergoes undesirable changes in quality, safety, and nutritional value, rendering it less palatable or unfit for consumption. As a research concept, it encompasses the investigation of the biological, chemical, and physical mechanisms—including microbial growth, enzymatic activity, oxidation, and physical degradation—that lead to deterioration, focusing on identifying causative agents, understanding their metabolic pathways, predicting shelf-life, and developing preservation technologies to maintain food quality and ensure public health within the food supply chain.