The Science of Foods: Designing Our Edible Future

Abstract

There are many challenges facing us related to the foods we eat. Some of these challenges are personal (What should me and my family eat?), others are universal (How should we feed the world?). There are problems associated with meeting our basic nutritional needs. Many people around the world are suffering from diseases related to malnutrition, resulting from insufficient vitamins, minerals, or calories in their diet. Others are suffering from chronic diseases such as obesity, heart disease, diabetes, and cancer, which are due to overconsumption of calories, fat, salt, or sugar. Moreover, the global population is continuing to grow and to become more affluent, meaning we will need to produce and distribute more food, while minimizing food waste and not damaging our environment. This chapter describes the work scientists are doing to address these problems and create healthier, safer, better tasting, and more sustainable foods. The different roles of food designers, producers, constructors, detectives and gastrologists in these efforts are highlighted.