Ecology, Geosciences, Agronomy and Food

Agronomy (Ancient Greek ἀγρός agrós 'field' + νόμος nómos 'law') is the science and technology of producing and using plants for food, fuel, fiber, and land reclamation. Agronomy has come to encompass work in the areas of plant genetics, plant physiology, meteorology, and soil science. It is the application of a combination of sciences like biology, chemistry, economics, ecology, earth science, and genetics. Agronomists of today are involved with many issues, including producing food, creating healthier food, managing the environmental impact of agriculture, and extracting energy from plants. Agronomists often specialise in areas such as crop rotation, irrigation and drainage, plant breeding, plant physiology, soil classification, soil fertility, weed control, and insect and pest control.

Ecology (from Greek: οἶκος, "house", or "environment"; -λογία, "study of") is the branch of biology which studies the interactions among organisms and their environment. Objects of study include interactions of organisms with each other and with abiotic components of their environment. Topics of interest include the biodiversity, distribution, biomass, and populations of organisms, as well as cooperation and competition within and between species. Ecosystems are dynamically interacting systems of organisms, the communities they make up, and the non-living components of their environment. Ecosystem processes, such as primary production, pedogenesis, nutrient cycling, and niche construction, regulate the flux of energy and matter through an environment. These processes are sustained by organisms with specific life history traits. Biodiversity means the varieties of species, genes, and ecosystems, enhances certain ecosystem services.

Food is any substance consumed to provide nutritional support for an organism. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth.