How we are fed by science PDF

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How we are fed by science There was no longer the time when people could only eat raw meat, wild fruits and rely on nature. Human life has been improved, followed by the development of dozens of sciences to serve human life, including food science. The achievement of food science can be seen everywhere: in the field, in the factory and in our homes as well. The influence of food science ais gargantuan, it changes our nourishment a lot, especially in two aspects: quantity and quality. The first characteristic of food that science has improved is quantity. With the consumption needs of more than 7 billion people, producing more food is inevitable. Scientists have invented gene modification, a way to alter the genes of plants and animals from the inside, making them live more vigorously, have fewer diseases, and be more productive. For example, the American scientists from the Cold Spring Harbor Laboratory, have successfully modified the genes of tomato plants, making them take only 40 days to harvest but with higher productivity than the original tomato. There is another method, called fertilizer. Unlike genetic modification changes from the inside, humans use fertilizers to change the external factors, giving plants aa better environment which is more nutrients, fewer insects and weeds. Because of the above methods, the prices of this food tend to be cheaper than in the past.

The second aspect that food science has influenced that we need to consider is the quality of the food. To reach a higher standard, today's food, especially packaged goods, are added additives. The purpose is not always negative, the additive has a positive purpose, and even the cost of these foods is higher. Additives make food tastier, more attractive and more nutritious. The most typical example is baby milk which has been added a lot of fundamental nutritions for the development of children such as calcium, vitamin B, and vitamin D. Furthermore, additives are also significant for adults. Food is enhanced to help adults save a large amount of time in their busy lives. For instance, we don't need to eat real oranges to get vitamin-C. Because of the additives, other foods also include vitamin C, even bread. Additives contribute to increasing the value of food on the market. In conclusion, food science has a tremendous influence on food, not only the two above aspects but also many other features such as preservation, convenience, and variety of food. Today's food science is still controversial because of its consequences. However, with the effects that food science brings, its development in the future is undeniable. It will evolve to improve its current flaws....