Food science and health

There is fundamental awareness among all cultures that what the people eat matters.

The optimum physical and mental functioning of the body is dependent on the nutritional quality of the foods it received.

The analysis and planning of diets were not possible until food science become established to a degree and produce the basic information that made these activities possible.

Food science is an interdisciplinary field that evoked first from chemistry, then microbiology and medicine. Since then biochemistry, nutrition, toxicology, mathematics, physics, engineering, psychology, genetics, biotechnology and law have become integral part.

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.

It is known that humans require a diverse diet of nearly 50 essential nutrients for proper growth metabolic function and cellular repair.

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.

Food science is responding to present day and expected future health and safety trends. They also indentify numerous current and future opportunities for exciting, challenging research to advance the nutrition and food sciences and to improve human health and the healthfulness of the food supply.

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

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