The arc of food science progress might begin with the processing of food by cooking it, then drying, salting or freezing meat to preserve it. We have been adding color for centuries, throwing in beets or sugar cane as sweeteners and using seaweed to stabilize soups and stews.
The industrial revolution and a move from farms to cities made the safe preservation and distribution of food through science a necessity and eventually an industry. Today, advances in food science are at the forefront of helping to address some of the world’s most pressing problems beginning with basic nutrition and extending well into healthy lifestyles.
At DuPont, we’ve always believed it’s reasonable to ask not only ‘What’s for dinner?’ but also ‘What’s in dinner?’And we feel it’s also our duty to help all of us understand how to evaluate and appreciate the science of food. Because it matters to get it right.