When considering the various fields of scientific study, scholars tend to focus on one primary issue or area and gradually become experts in it. Such is the case with bioscience, or the study of any living thing. It is not uncommon to see such a broad major broken up into various subcategories so as to better prepare the student for the type of career they hope to acquire upon leaving. Within bioscience, there are several other small branches that encompass various aspects of society, including biochemistry, zoology, and food chemistry.
The concept of bioscience is not a new one; it was simply given the name and the technological breakthroughs until rather recently, historically speaking. For example, food scientists today work to create drought-resistant or high-yield crops so as to address some of the most common problems in our global society. However, such an approach is not new; individual farmers have been doing this form of selective breeding for generations so as to improve overall yield; while the concept is not new, the format and function of the piece is. While the history of bioscience and its various contributions to society is certainly worthy of significant reverence in this course and in general, the focus should always be on the contributions to the field and to society as a whole; it is only through the work of their predecessors that we as a society and culture can make every attempt to understand why someone would sooner silence research findings in the name of self-preservation (of the individual or the organization), or stand proud for the adoption of new procedures/policies. When individuals are exposed to these different fields and the talented individuals that fill these roles.