Chemicals in My Food

John Coupland is a Professor of Food Science at Penn State. His research program is on the physical properties of foods, in particular fats and oils. He teaches undergraduate Food Chemistry and graduate level Food Chemistry and Food Physical Chemistry. This is about that.

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Jun 26

This video was made by my professional organization, IFT, to support the idea that food processing is a necessity. In essence it is a response to the argument made many in the anti “big” food movement that all food processing is bad. I sincerely hope it succeeds, and we can spend our time talking about the more substantive question of which types of food processing are appropriate. These discussions should be informed by science but will not ultimately be decided by it.