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

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

Food Science in History

The origin of food science perhaps is coking, and cooking more food to make in in more quantities in a more palatable form and extend shelf life considerably.

The history told us Roman realized, more than Greeks, Egyptians, or any other prior civilizations, that the agriculture was a prime concern for government.

Egyptians, Greeks, and Romans were able to preserve a variety of foods in vinegar, brine, honey or pitch. Some foods were dried either by sun or over the fire. These civilizations also produced cheeses or wine.

It is believed that, until the latter part of the eighteenth century, food preservation evolved as an art handed down from generation to generation and its development was slow, depending on accidental discoveries.

The industrial revolution not only applied novel methods for food preparation but also created entirely new foods. Haphazard experiments with plant and animal breeding had made agriculture possible in the Neolithic age, but scientific advances of the nineteenth century radically accelerated the rate of change.

Food science became a legitimates profession following World War II. Prior to that, the vast majority of food is in the world were prepared locally and so consumers had no option but to visit butchers, bakeries, dairies, green grocers and other purveyors close to their homes and purchase mainly unbranded goods of questionable quality.

The modern technology and science of food started as early as 1812 when successful canning operation of foods was carried out in England.

Technologies developed in the early and middle 20th century allowed the manufacturer and distribution of canned food, chilled and frozen foods and furnished consumers with electric driven refrigerators and freezers.

The types of food consumed by people also have changed enormously from early agricultural societies to the present. Modern diets are a mixture of vegetables and meat.
Food Science in History