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In Defense of Food Science

david julian mcclements, césar vega, anne e. mcbride and eric andrew decker
Gastronomica
Vol. 11, No. 2 (Summer 2011), pp. 76-84
DOI: 10.1525/gfc.2011.11.2.76
Stable URL: http://www.jstor.org/stable/10.1525/gfc.2011.11.2.76
Page Count: 9
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In Defense of Food Science
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Abstract

There is currently a heated debate about the role of food processing, and the science and technology that supports it, with many food activists strongly opposing any kind of processed foods. We acknowledge that there are problems associated with the modern diet in many developed countries, such as diet-related diseases (e.g., obesity, hypertension, heart disease, and cancer), pollution, animal care, and sustainability. However, we argue that the application of science and technology to foods must play a role in addressing these problems and that food processing does bring many benefits to society, such as increasing the diversity, quality, and accessibility of foods, while reducing their costs. If societies overall goal is to improve the quality, sustainability, and healthfulness of the food supply, then it is important to acknowledge both the positive and negative roles that food processing can play, and then to use science and technology wisely as one of the tools available to address these issues.

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