Food Science

Food science focuses on food ingredients and their production, processing and preservation. In the course of industrialization, food processing and production have played increasingly important roles.

Food science also determines the value of foodstuffs, in particular the amount of energy sources such as proteins, carbohydrates and fats, and the proportion of nutrients such as vitamins, minerals, trace elements and dietary fibers. Nowadays, we consumers have a huge choice of food items at our disposal, and it is becoming increasingly difficult to understand. A gigantic industry sits behind food production and processing, raw materials and artificial additives.

The question arises as to how healthy and, more importantly, how smart is it to consume what the food industry offers? Manufacturers are primarily interested in increasing sales and creating need among consumers, not in supplying healthy food. Really only very little of manufactured food is healthy, because the more it is processed, the more nutritionally worthless it becomes. The more a food can be eaten in its natural state, the more nutritionally valuable it becomes.

For all processed foods, legislators are required to list information on its packaging regarding the type and amount of certain substances. The label provides information about food components such as protein, fat and carbohydrates, but also about such nutrients as vitamins, minerals, trace elements and fiber.

Anyone who wants to eat healthfully should read the labels and get interested in food science. Only those who eat with awareness will remain healthy, fit and mentally sharp in the long term.