Food Physics as One of the Dominant Parts of the Interdisciplinary Science of the XXI Century

The forming and establishment of rather new fields in the science is a normal process, carried out dominantly by 2 ways: differentiation and integration. This fact of development is typical for food physics, as well. The paper deals with the following topics: (1) food physics as an interdisciplinary science; (2) help for nutrition science from side of food physics; (3) development trends of food physics (Quo Vadis Cibus Physicorum?); (4) is it true, that without high level of knowledge in physics the food engineers cannot fulfill the expectations of modern food processing technologies?