The Science of Food


Food is a substance that we consume for the purpose of providing us with nutrition. It is made from plants, animals, and sometimes even fungi. It contains essential nutrients that we need to survive. Let’s take a look at the science behind food and its ingredients. We’ll also learn about the origins of food.

Science of food

Food science encompasses the basic and applied sciences related to food. It overlaps with nutritional science and agricultural science. Food science studies the safety, quality, and processing of food, as well as its nutrition. It also informs the development of food technology.

Impact of food on human health

Food plays a crucial role in human health. Today, poor diets are responsible for approximately a quarter of global mortality. Poor diets are usually characterized by the lack of fruits, vegetables, nuts, whole grains, sugary drinks, and processed meat. Dietary patterns are also shaped by a variety of social and environmental factors, including income and access to healthy foods. Hence, promoting a healthy food environment requires the efforts of multiple sectors and stakeholders. Governments should encourage the availability of healthier options and reduce unhealthy food consumption.

Ingredients in food

As a consumer, you should not have to wonder what is in the food you’re buying. The Food and Drug Administration is the agency that oversees the labels on food products. But there are still many ingredients that are hidden behind umbrella terms such as artificial or natural flavoring. Many additives are linked to health problems, including carrageenan, an extremely common thickening agent found in many products.

Origin of food

Labelling the origin of food has become increasingly important in today’s world, especially with the growth of the global food market. Although identifying where your food comes from is not always possible, you can use elemental concentrations and natural abundance isotope variation as geographical tracers.

Processed foods

Food processing is the process of transforming agricultural products into different forms of food. This process can range from simple tasks like grinding grain to make flour to sophisticated industrial processes.

Nutritional value of food

The nutritional value of a food is an important part of its overall quality. It measures whether it contains a balanced ratio of essential nutrients such as carbohydrates, proteins, fats and minerals. These nutrients are then compared to a consumer’s nutrient needs.