In recent years， food science， as a critical interdisciplinary field for ensuring food safety， promoting nutritional health， and advancing the food industry， has garnered widespread attention from both academic and industrial sectors worldwide. Based on scientific publication data from the global food science domain between 2019 and 2023， this study employs bibliometric analysis to systematically examine research output， scholarly impact， highly cited publications， and interdisciplinary developments in the field. The results indicate a significant increase in the overall research output of food science in China， with continuous growth in publication volume and high-impact papers， alongside strengthened international collaboration and interdisciplinary integration. China ranks first globally in the number of publications in food science， with steadily improving research quality； several key research institutions have demonstrated outstanding research performance， and funding mechanisms have effectively supported major research directions. Hot research topics include starch properties and applications， biodegradable packaging materials， gut microbiota， and functional foods， with rapid growth observed in smart packaging and gut microbiota-related studies， revealing broad development potential. By comparing the research performance of leading domestic and international institutions， this paper analyzes China's strengths and weaknesses in research quality and innovation capacity. Finally， based on current trends， strategic recommendations are proposed to enhance fundamental research， promote interdisciplinary collaboration， deepen international cooperation， and accelerate the translation of research outcomes. This study provides theoretical support and decision-making references for advancing the high-quality development of food science， ensuring food safety， and promoting industrial upgrading.