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Chapter 1 Food Science: An Old but New Subject
Food safety is a concern locally, nationally, and internationally. It
is also a major concern from the farm to the table. This term describes
the path of food from the growth of raw product, through processing,
preparation, and presentation, to the fi nal consumer. Laws are
established and guidelines written to protect the safety of food at
each step.
Food safety has greatly improved since the early days of mass
production. This is due to increased government monitoring as well
as new chemical analysis methods. Substances in foods can now be
identifi ed and controlled in parts per million or parts per billion.
Watchdog Groups
Organizations called watchdog groups observe and report scientifi c
developments, policy, and legislation related to the food industry.
Many have agendas that are political in nature and may result in
biased reporting. A few organizations are nonpartisan, which means
their only goal is unbiased, factual communication. Two organizations
that are considered nonpartisan are the International Food Information
Council (IFIC) and the Academy of Nutrition and Dietetics (AND).
The IFIC was founded in 1985 to focus primarily on U.S. food
issues. It is a nonprofi t organization whose mission is to provide
science-based information on food safety and nutrition matters.
The IFIC does not represent any product or company and does not
lobby for legislation or regulatory action. The organization publishes
the monthly online newsletter Food Insight and offers other online
resources.
Previously called the American Dietetic Association, the AND is
the world’s largest organization of food and nutrition professionals.
The association works to improve the nation’s health by advancing
dietetics through research, education, and advocacy. Dietetics is the
science of applying nutritional principles to meal planning and
preparation to address both health and disease. The organization’s
website offers research reports, called position papers, on current
food-related topics.
These organizations offer sound nutrition information to help the
general public make sense of confl icting reports in the media.
Recent Contributions of Food Scientists
Many of the advances in the world’s food supply are the result
of the work of food scientists. These are professionals trained to know
the biology and chemistry of foods and the processes used to improve
and preserve them. In the last century, food scientists were involved
in the identifi cation of nutrients. They helped establish links between
the food supply and health. They also developed thousands of new
food products and ingredients.