Earle, R. L.: Unit Operations in Food Processing (Grund-verfahren der Nahrungsmittelverarbeitung). Food Science and Technology Division, Pergamon Press, Oxford, London, Edinburgh, New York, Toronto, Sydney, Paris, Braunschweig, 1966. 342 Seiten, zahlreiche Abbildungen und Tabellen, kartoniert Preis 35 s net

1967 ◽  
Vol 19 (3) ◽  
pp. 80-81
Author(s):  
G. Tegge
Keyword(s):  
New York ◽  
Food Processing ◽  
Science And Technology ◽  
Food Science ◽  
Unit Operations

In Defense of Food Science

2011 ◽  
Vol 11 (2) ◽  
pp. 76-84 ◽  
Author(s):  
david julian mcclements ◽  
césar vega ◽  
anne e. mcbride ◽  
eric andrew decker
Keyword(s):  
Heart Disease ◽  
Food Processing ◽  
Science And Technology ◽  
Developed Countries ◽  
Food Science ◽  
Processed Foods ◽  
Heated Debate ◽  
Obesity Hypertension ◽  
Animal Care

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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