The Journey of Mine

版权声明：转载时请以超链接形式标明文章原始出处和作者信息及本声明
http://zh0003ai.blogbus.com/logs/38773150.html

I have misunderstood the concept of nutrition science to the concept of food science for years. Food science,rather than emphasize the nutrition of food, it is actually a matter of how to process food with chemicals. Examples of food science activities include the development of new food products, design of processes to produce these foods, choice of packaging materials, shelf-life studies, sensory evaluation of the product with trained expert panels or potential consumers, as well as microbiological and chemical testing.

Food scientists have earned a nasty name from the public, because they're responsible for adding lots of chemicals to the processed food. Their intention was to add chemicals that are not harmful to human beings. However, it is usually when the products are in the market that they realize their products are causing problems.

For example, olestra, is the molecule that used to substitute fat. Olestra is an analog of fat, but it will not be metabolized by human metabolism machinery. Quite fascinating, when you think you can eat chocolate without getting fat. Except when you realize it causes diarrhea!

Nowadays, food science have advanced. Molecular gastronomy is a charming area. On the other hand, everything down to molecular level is charming. Molecular biology, molecular genetic...isn't it?
Information from wikipedia:
Example areas of investigation:

• How ingredients are changed by different cooking methods
• How all the senses play their own roles in our appreciation of food
• The mechanisms of aroma release and the perception of taste and flavor
• How and why we evolved our particular taste and flavor sense organs and our general food likes and dislikes
• How cooking methods affect the eventual flavor and texture of food ingredients
• How new cooking methods might produce improved results of texture and flavor
• How our brains interpret the signals from all our senses to tell us the "flavor" of food
• How our enjoyment of food is affected by other influences, our environment, our mood, how it is presented, who prepares it, etc.

I have always believed the idea "you don't mess with the nature". The reason is fairly simple: you just can't control everything with the human brain! Whatever the food scientists have designed, it cannot be easily trusted. Food is from natural source; you simply cannot substitute it with chemical powders! So throw all your processed food into bin, and make your simple fresh meal! It won't take long.