One of the most fundamental processes within any scientific field is communication of results of research, without which research cannot have an impact. If any piece of research is worth doing, effort is expended in doing it, and the results are of interest, then the research is not truly complete until it has been recorded and passed on to those who need to know the findings.
Today, we constantly hear concerns about the dangers of processed food and it is sometimes portrayed as opposite to natural and healthy food. Is this warranted? What does ‘food processing’ even really mean? To a food scientist, food processing is any method used to make food safe to eat, enhance its stability, or change its form.
For millennia, mankind has understood that we can apply heat to raw food materials to make them safe to consume and keep their quality for longer. Cooking is even credited as being key to human evolution, as its discovery (a trick unique to humans) greatly reduced the amount of energy bodies needed to digest and extract nutrients from food, allowing saved energy to be diverted into useful pathways such as those which developed more sophisticated brains.