Why do we learn about food science?

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Why do we learn about food science?

How food affects our mental health

Healthy diets: can help us think more clearly and stay alert, fewer mood fluctuations, improved sleep quality, better stress management.

Poor diets: worsens mood disorders (depression and anxiety), development of eating disorders (anorexia, bulimia, binge eating, etc.)

How food affects the environment

A lot of water and energy is required to grow food

Pesticides and other harmful chemicals entering and polluting rivers and lakes

Pollution caused by food processing factories

Food waste produces 3.3 billion tons of CO2 every year

Biochemistry of foods

Processing foods (cereals, meat products, cheese, bread, etc.)

Enzymes, vitamins, flavour, color, carbohydrates, etc.

Development of plant crops

Food preservation: dehydration, irradiation

Equipment engineering

Quality bio-refining, pharmaceuticals and environmentally-friendly packaging.

Designing and developing systems for production, processing, distributing and storing food and agricultural materials.

Nutrition

How many calories our body needs

Creating diets that are unique to the individual

Low/high protein, vegetarian, etc.

Which foods are harmful to us

High in fats, carbs.

Which foods benefit us

Where our food comes from

What was used to grow it

Type of fertilizer, etc.

How it was processed

How it was grown

Were pesticides or other chemicals used?

Food safety

Cooking temperatures

Using a food thermometer, cooking meat, poultry, fish, eggs at a high temperature to kill all bacteria, etc.

Safe storage of food

Storing food in cold temperatures, air tight containers

Allergen control

Nuts, gluten, lactose, etc.

Personal hygiene

Washing hands, tying up hair

Safe handling of food

Cleaning kitchen tools before usage, separate raw and cooked foods, etc.

How our food choices affects us physically

Healthy choices: reduces the risk of health diseases, helps with sleeping patterns and energy levels.

Unhealthy choices: becoming overweight, development of diseases (salmonella, arthritis, diabetes, heart diseases, etc.)