Food science and health

People do not eat nutrients, they eat food. In order to have a good understanding of the influence of diet on health and what the components of a healthy diet are, it is necessary to have some understanding food science. 

Conventional nutritional thinking has put much emphasize on the impact of diet on physical health.

From the knowledge acquired through the development of food science emerged conclusions that resulted in the classifications of foods into nutritional groups, representatives of which are considered to be necessary in all intake of a recommended minimum of protein, carbohydrates, vitamins, minerals, and so on.

Evidence of the links between diets and certain symptoms of ill health became easier to obtain as food science developed, and the potential of specific diets in correctives and preventive medicine has been gradually recognize and is now effectively practice.

A balance and appropriate diet has since ancient times been related to health and the prevention of disease. 

Food science is responding to present day and expected future health and safety trends. Research in food science and nutrition has grown parallel t the consumer’s concern about what is in their food and the safety of the food they eat.

The use of food technology to solve public health problems has a long and impressive history. Three important examples are the pasteurization of milk, the fortification of foods to prevent nutritional deficiencies and the used of irradiation to enhance microbiological safety and to kill pests on foods.

The use of sciences such as biotechnology, genetic engineering, computer technology, microbiology and chemistry will allow the food scientist to help bring to the marketplace new foods that will meet the needs and desires of the consumer.

Food science will play significant role in future of the world’s food supply and the health and quality of life of its human inhabitants.
Food science and health