World Without Food Science: Food Safety

Food Safety: Robert Brackett, Ph.D., Vice President and Director, Institute for Food Safety & Health, Illinois Institute of Technology, tells us how food science keeps our food supply safe. In a world without food science, we would have no understanding of microbiology, food processing, packaging, and transportation. This is the second in a series of Profiles in Innovation from the Institute of Food Technologists. For details, go to www.worldwithoutfoodscience.org.

• Category

  Science & Technology

[tanidn]

Yes, it is bad to eat microwave meals all the time, but it offers convenience, but it doesn't mean that it is your staple diet. Also, microwave meals are too expensive in value, and its not as filling, and tasty...

Have you considered that someone's home may have a fridge too small to stock fresh ingredients all the time? Probably not...

[tanidn]

Yes, i do see your point... However, do consider that some people don't always have access to SAFE organic products. Would you be bothered to cook full meals all the time, especially when you come back home after 10-12 hours from the office, under a barrage of a disgruntle spouse/partner or screaming children, find some of your ingredients that you want to cook disappear because either have of you forgot to stock them...

Probably not...

[hanus911]

If most of the food additives and chemicals were simply banned and boycotted from the market, it would show a big growth in the organic food farming business, from a chefs point of view organic food mostly taste much better, and it's way more healthier, it would also inspire people to cook more homemade food, I believe that's more food science than just put some package in your microwave for one minute and enjoy your package of rat poison. Dio appetito :)