Food scientists are the ones that develop food and beverage products. They make sure that they are safe to eat and within the global standards of qualification. Biochemists are more on a deeper level. They study on how the components of the food could affect an organism's biology.
Hence, when they work together, they give credibility in assisting people on their nutritious diet due to their profession . Biochemists have the scientific knowledge while food scientists have the right technology and equipment to make and distribute these nutritious food products to the consumers.
