Why do we learn about food science?

How our food choices affects us physically

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

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

Safe handling of food

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

Personal hygiene

Washing hands, tying up hair

Allergen control

Nuts, gluten, lactose, etc.

Safe storage of food

Storing food in cold temperatures, air tight containers

Cooking temperatures

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

How it was grown

Were pesticides or other chemicals used?

How it was processed

What was used to grow it

Type of fertilizer, etc.

Which foods benefit us

Which foods are harmful to us

High in fats, carbs.

Creating diets that are unique to the individual

Low/high protein, vegetarian, etc.

How many calories our body needs

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

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

Food preservation: dehydration, irradiation

Development of plant crops

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

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

Food waste produces 3.3 billion tons of CO2 every year

Pollution caused by food processing factories

Pesticides and other harmful chemicals entering and polluting rivers and lakes

A lot of water and energy is required to grow food

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

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