An Introduction to Nutrition – A Food Science Major
Food is any material used to supply nutrition to the organisms for their lifetime. In simple terms, food is any food that is consumed to sustain life. Generally, food is of animal, plant or fungi origin, and has necessary nutrients, like proteins, carbohydrates, vitamins, or other minerals, which are used by the organisms for growth and development. When the supply of food is less than desired, an organism can convert its own food into food or feces. This process is called digestion.
A food scientist is a person who has a complete knowledge on all aspects of food processing and management. They have thorough training in various aspects of food science, development, processing, safety, nutrition, production and processing, and preservation. A food scientist also takes into consideration the quality standards set for foods. The primary responsibility of food scientists is to create food products that are free from harmful contaminants that may cause serious health defects. Food scientists work with technologists, nutritionists, technologists, engineers, and other experts in order to come up with innovative, food-producing technologies. They must conduct studies and analysis of existing or potential food problems or formulate new ways of handling, processing, storing, packaging, and advertising food products.
The nourishment chain of an animal begins at the point of food production. At this stage, animals are fed with animal feed. Feed is required for growth and development; animals must consume animal feed to survive. After being fed, animals grow and thrive, but because of the food chain, many of the animals die before reaching the ripe old age for eating. Feeding is another important function for animals, and it is also one of the main reasons why we eat; nourishment is essential for the proper functioning of the body.