Food science and health

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

Human have observed this since from beginning time and certain diets have been evolved as a result of these observations.

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.

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.

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.

Food scientists work in conjunction with nutritionists to develop standards for the optimal nutritional content of the diet and to determine how food processing and storage affects nutrients.

The important of this is to investigate how food formulation affects the bioavailability of nutrients. For example, ascorbic acid can increase the bioavailability of iron in the diet.

Food science is responding to present day and expected future health and safety trends.

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.

For example, convenience foods, low calories and low fat foods, quick methodologies such as gene probes as biosensors for detection of harmful microbes.

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