If we abide by the familiar saying "you are what you eat," it is understandable that people may be concerned with the incredible advances in food science technology and their possible impacts on human health. For example, in recent years high-tech scientific processes such as genetic modification, irradiation, and cloning have all been used to increase the safety of food supply, create foods that are more appealing to eat and easier to produce, and increase crop yields. This article will summarize a few hot topics in food science, address what is currently known about the safety of these processes, and present resources on the subject to use with your students.
Miller, R. G. (2007). Are you what you eat? An inside look at high-tech food. Science Scope, 30(8), 14-17.
National Science Teachers Association
Food Chemistry Commons, Food Processing Commons, Science and Mathematics Education Commons
This article was originally published in Science Scope, volume 30, issue 8, in 2007.