essay on food science

What is Food Science?

Food Science is a convenient name used to describe the application of scientific principles to create and maintain a wholesome food supply.

“Just as society has evolved over time, our food system as also evolved over centuries into a global system of immense size and complexity. The commitment of food science and technology professionals to advancing the science of food, ensuring a safe and abundant food supply, and contributing to healthier people everywhere is integral to that evolution. Food scientists and technologists are versatile, interdisciplinary, and collaborative practitioners in a profession at the crossroads of scientific and technological developments. As the food system has drastically changed, from one centered around family food production on individual farms and food preservation to the modern system of today, most people are not connected to their food nor are they familiar with agricultural production and food manufacturing designed for better food safety and quality.”

“Feeding the World Today and Tomorrow: The Importance of Food Science and Technology”; John D. Foloros, Rosetta Newsome, William Fisher; from Comprehensive Reviews in Food Science and Food Safety; 2010

Food Science has given us

• frozen foods
• canned foods
• microwave meals
• milk which keeps
• nutritious new foods
• more easily prepared traditional foods
• above all, VARIETY in our diets.

The Food Scientist helps supply this bounty by learning to apply a wide range of scientific knowledge to maintain a high quality, abundant food supply. Food Science allows us to make the best use of our food resources and minimize waste.

Most food materials are of biological origin. How they behave in harvesting, processing, distribution, storage and preparation is a complex problem. Full awareness of all important aspects of the problem requires broad-based training.

To be a Food Scientist and help handle the world's food supply to maximum advantage, you need some familiarity with

• Microbiology
• Biochemistry
• Engineering
• Some specialized Statistics.

With this special training in the applied Food Science, many exciting and productive careers with a wide range of employment opportunities exist for the trained professional, such as

• Product Development Specialist
• Sensory Scientist
• Quality Control Specialist
• Technical Sales Representative

UC Davis Department of Food Science and Technology Mission Statement

The mission of the department is to generate knowledge about foods through research, and to apply and disseminate knowledge through teaching and outreach, with the goal of ensuring the availability of safe, nutritious, appealing food, with minimum environmental impact, for the benefit of all people.

IELTS Essay: Food Science

by Dave | Real Past Tests | 8 Comments

This is an IELTS writing task 2 sample answer essay on the topic of whether or not schools should teach children about the science of food and its preparation from the real IELTS exam.

For my exclusive IELTS Ebooks, support me on Patreon here !

Some people think students should study the science of food and how to prepare it. Others think students should spend time on important subjects.

Discuss both views and give your own opinion .

Some today advocate the teaching of food science and preparation in schools as a key 21st century skill. In my opinion, though the expense is a potential obstacle, such a proposal is justifiable.

Opponents of this proposed curriculum shift argue that it would only benefit more affluent school systems. The majority of schools, particularly those in inner cities and remote rural regions, struggle already to maintain quality facilities and employ experienced, dedicated teachers. The idea of building a kitchen for student-use and keeping it stocked with ingredients as well as the sophisticated equipment required to teach about and practice molecular gastronomy is simply unrealistic. Critics justly point out that such money would be better spent maintaining more essential infrastructure such as the fields, classrooms, and school buildings themselves.

Nonetheless, assuming government funding is available, this would be an ideal method of combining a practical skill with scientific theory. One of the most common complaints among students after graduation is that the vast majority of their studies were impractical and did not prepare them for adulthood. Learning to cook on its own would go a long way towards answering this criticism. However, the true gains would come from the linking of theory and practice. Many scientific theories are abstract and difficult to both understand and retain later in life. The practical application in cooking would not only help students grasp the concepts initially but repeated review from making meals in one’s daily life would likely ensure permanent understanding.

In conclusion, food science may seem trivial and its application might pose financial hurdles but it is worth enacting in order to educate students well. Where possible, governments should allocate the necessary funding.

1. Some today advocate the teaching of food science and preparation in schools as a key 21st century skill. 2. In my opinion, though the expense is a potential obstacle, such a proposal is justifiable.

• Paraphrase the overall essay topic.
• Write a clear opinion. Read more about introductions here .

1. Opponents of this proposed curriculum shift argue that it would only benefit more affluent school systems. 2. The majority of schools, particularly those in inner cities and remote rural regions, struggle already to maintain quality facilities and employ experienced, dedicated teachers. 3. The idea of building a kitchen for student-use and keeping it stocked with ingredients as well as the sophisticated equipment required to teach about and practice molecular gastronomy is simply unrealistic. 4. Critics justly point out that such money would be better spent maintaining more essential infrastructure such as the fields, classrooms, and school buildings themselves.

• Write a topic sentence with a clear main idea at the end.
• Explain your main idea.
• Develop it with a hypothetical example.
• Continue to develop it as fully as possible.

1. Nonetheless, assuming government funding is available, this would be an ideal method of combining a practical skill with scientific theory. 2. One of the most common complaints among students after graduation is that the vast majority of their studies were impractical and did not prepare them for adulthood. 3. Learning to cook on its own would go a long way towards answering this criticism. 4. However, the true gains would come from the linking of theory and practice. 5. Many scientific theories are abstract and difficult to both understand and retain later in life. 6. The practical application in cooking would not only help students grasp the concepts initially but repeated review from making meals in one’s daily life would likely ensure permanent understanding.

• Write a new topic sentence with a new main idea at the end.
• Explain your new main idea.
• Include specific details and examples.
• The more specific, the better.
• Develop the example.
• Conclude the paragraph or finish developing your last idea.

1. In conclusion, food science may seem trivial and its application might pose financial hurdles but it is worth enacting in order to educate students well. 2. Where possible, governments should allocate the necessary funding.

• Summarise your main ideas.
• Include a final thought. Read more about conclusions here .

What do the words in bold below mean?

Some today advocate the teaching of food science and preparation in schools as a key 21st century skill . In my opinion, though the expense is a potential obstacle , such a proposal is justifiable .

Opponents of this proposed curriculum shift argue that it would only benefit more affluent school systems . The majority of schools, particularly those in inner cities and remote rural regions , struggle already to maintain quality facilities and employ experienced , dedicated teachers. The idea of building a kitchen for student-use and keeping it stocked with ingredients as well as the sophisticated equipment required to teach about and practice molecular gastronomy is simply unrealistic . Critics justly point out that such money would be better spent maintaining more essential infrastructure such as the fields , classrooms, and school buildings themselves.

Nonetheless , assuming government funding is available, this would be an ideal method of combining a practical skill with scientific theory . One of the most common complaints among students after graduation is that the vast majority of their studies were impractical and did not prepare them for adulthood . Learning to cook on its own would go a long way towards answering this criticism . However, the true gains would come from the linking of theory and practice. Many scientific theories are abstract and difficult to both understand and retain later in life . The practical application in cooking would not only help students grasp the concepts initially but repeated review from making meals in one’s daily life would likely ensure permanent understanding .

In conclusion, food science may seem trivial and its application might pose financial hurdles but it is worth enacting in order to educate students well. Where possible , governments should allocate the necessary funding .

advocate are in favour of

food science molecular gastronomy

preparation making

key 21st century skill important future ability

expense cost

potential obstacle possible hurdle

proposal idea

justifiable good reason for

opponents critics

proposed curriculum shift suggested change to what is studied in school

argue point out

affluent school systems rich schools

majority most of

particularly especially

inner cities tough parts of cities

remote rural regions far away countryside

struggle have difficulty with

maintain quality facilities keep the school up to standard

employ experienced hire good

dedicated caring

student-use for students to use

keeping it stocked full of supplies

as well as also

sophisticated equipment fancy kitchen appliances

molecular gastronomy food science

unrealistic not feasible

critics justly point out opponents rightly argue

maintaining more essential infrastructure keep up the quality of more important buildings

fields pitches

nonetheless regardless

assuming if it is true

ideal method perfect way

combining putting together

practical skill useful ability

scientific theory possible explanation for nature

most common complaints among many are upset about

graduation finishing school

vast majority by far the most of

impractical not useful

adulthood as adults

go a long way towards answering this criticism helps to combat

true gains real benefits

linking combining

scientific theories ideas

abstract not practical, concrete

retain later in life remember later

practical application can be used in the real world

grasp the concepts initially understand right away

repeated review revise over and over

making meals in one’s daily life cooking

ensure permanent understanding make sure they retain the info

trivial unimportant

application use

pose financial hurdles challenges related to money

enacting passing

where possible if it can be done

allocate give money to

necessary funding needed money

Pronunciation

ˈædvəkɪt   fuːd ˈsaɪəns   ˌprɛpəˈreɪʃən   kiː ˈtwɛnti fɜːst ˈsɛnʧʊri skɪl ɪksˈpɛns   pəʊˈtɛnʃəl ˈɒbstəkl prəˈpəʊzəl   ˈʤʌstɪfaɪəbl əˈpəʊnənts   prəˈpəʊzd kəˈrɪkjʊləm ʃɪft   ˈɑːgjuː   ˈæflʊənt skuːl ˈsɪstɪmz məˈʤɒrɪti   pəˈtɪkjʊləli   ˈɪnə ˈsɪtiz   rɪˈməʊt ˈrʊərəl ˈriːʤənz ˈstrʌgl   meɪnˈteɪn ˈkwɒlɪti fəˈsɪlɪtiz   ɪmˈplɔɪ ɪksˈpɪərɪənst ˈdɛdɪkeɪtɪd   ˈstjuːdənt-juːz   ˈkiːpɪŋ ɪt stɒkt   æz wɛl æz   səˈfɪstɪkeɪtɪd ɪˈkwɪpmənt   məʊˈlɛkjʊlə gæsˈtrɒnəmi   ˌʌnrɪəˈlɪstɪk ˈkrɪtɪks ˈʤʌstli pɔɪnt aʊt   meɪnˈteɪnɪŋ mɔːr ɪˈsɛnʃəl ˈɪnfrəˌstrʌkʧə   fiːldz ˌnʌnðəˈlɛs əˈsjuːmɪŋ   aɪˈdɪəl ˈmɛθəd   kəmˈbaɪnɪŋ   ˈpræktɪkəl skɪl   ˌsaɪənˈtɪfɪk ˈθɪəri məʊst ˈkɒmən kəmˈpleɪnts əˈmʌŋ   ˌgrædjʊˈeɪʃən   vɑːst məˈʤɒrɪti   ɪmˈpræktɪkəl   əˈdʌlthʊd gəʊ ə lɒŋ weɪ təˈwɔːdz ˈɑːnsərɪŋ ðɪs ˈkrɪtɪsɪzm truː geɪnz   ˈlɪŋkɪŋ   ˌsaɪənˈtɪfɪk ˈθɪəriz   ˈæbstrækt   rɪˈteɪn ˈleɪtər ɪn laɪf ˈpræktɪkəl ˌæplɪˈkeɪʃ(ə)n grɑːsp ðə ˈkɒnsɛpts ɪˈnɪʃəli   rɪˈpiːtɪd rɪˈvjuː   ˈmeɪkɪŋ miːlz ɪn wʌnz ˈdeɪli laɪf   ɪnˈʃʊə ˈpɜːmənənt ˌʌndəˈstændɪŋ ˈtrɪvɪəl   ˌæplɪˈkeɪʃ(ə)n   pəʊz faɪˈnænʃəl ˈhɜːdlz   ɪˈnæktɪŋ   weə ˈpɒsəbl ˈæləʊkeɪt   ˈnɛsɪsəri ˈfʌndɪŋ

Vocabulary Practice

Remember and fill in the blanks:

Some today a____________e the teaching of f________________e and p______________n in schools as a k_______________________l . In my opinion, though the e____________e is a p____________________e , such a p___________l is j__________________e .

O_______________s of this p_______________________________t a______e that it would only benefit more a_______________________s . The m__________y of schools, p_______________y those in i_______________s and r_______________________s , s_____________e already to m___________________________s and e______________________d , d_____________d teachers. The idea of building a kitchen for s______________e and k_____________________d with ingredients a_____________s the s_________________________t required to teach about and practice m__________________________y is simply u_______________c . C__________________________t that such money would be better spent m__________________________________________e such as the f_________s , classrooms, and school buildings themselves.

N______________s , a____________g government funding is available, this would be an i________________d of c_______________g a p_________________l with s______________________y . One of the m_____________________________g students after g______________n is that the v____________________y of their studies were i_______________________l and did not prepare them for a____________________d . Learning to cook on its own would g______________________________________m . However, the t_______________s would come from the l_____________g of theory and practice. Many s____________________s are a__________t and difficult to both understand and r____________________e . The p________________________n in cooking would not only help students g_____________________________y but r__________________w from m______________________________e would likely e________________________________g .

In conclusion, food science may seem t___________l and its a________________n might p___________________________s but it is worth e_______________g in order to educate students well. W________________e , governments should a___________e the n______________________g .

Listening Practice

Learn more about this topic in the video below and practice with these activities :

Reading Practice

Read more about this topic and use these ideas to practice :

https://www.wired.com/2015/05/eugenia-cheng/

Speaking Practice

Practice with the following speaking questions from the real IELTS speaking exam :

• Do you like to cook?
• Why do some people like cooking?
• Do you usually eat at home or eat out?
• What do people in your country usually cook?

Writing Practice

Practice with the related topic below and then check with my sample answer:

One of the most important issues facing the world today is a shortage of food and some think genetically modified foods are a possible solution.

To what extent do you agree or disagree?

IELTS Essay: Genetically Modified Foods

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All the notes by dave helped me in getting band 7 in writing. I didn’t use any other source for writing. But due to less than required band in speaking, I am practicing again from this website. Thanks a lot Dave for providing this wonderful source to prepare for ielts writing.

Thanks for the comment Pawan and great to know that I was able to help you! Good luck with your speaking on the next one!

Thank you Dave your site is a true asset to me and I am sure it is to others.

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Home — Essay Samples — Life — Career — The Profession Of Food Scientist

The Profession of Food Scientist

• Categories: Career Job

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Words: 698 |

Published: May 19, 2020

Words: 698 | Pages: 2 | 4 min read

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Articles on Food science

Displaying 1 - 20 of 64 articles.

Cheesemaking is a complex science – a food chemist explains the process from milk to mozzarella

John A. Lucey , University of Wisconsin-Madison

Retaining flavor while removing caffeine − a chemist explains the chemistry behind decaf coffee

Michael W. Crowder , Miami University

If you’re worried about inflammation, stop stressing about seed oils and focus on the basics

Lauren Ball , The University of Queensland and Emily Burch , Southern Cross University

Run out of butter or eggs? Here’s the science behind substitute ingredients

Paulomi (Polly) Burey , University of Southern Queensland

Nigeria’s popular wara cheese has a short shelf life: we’ve found a way to keep it fresh for longer

Malomo Adekunbi Adetola , Obafemi Awolowo University

How active are the microorganisms in your yogurt? We created a new tool to study probiotic activity — and made it out of cardboard

Carlos D. Garcia , Clemson University and George Chumanov , Clemson University

Nonalcoholic beer: New techniques craft flavorful brews without the buzz

Clark Da​nderson , Auburn University

How is decaf coffee made? And is it really caffeine-free ?

Rancid food smells and tastes gross − AI tools may help scientists prevent that spoilage

Carlos D. Garcia , Clemson University and Lucas de Brito Ayres , Clemson University

Calories and kilojoules: how do we know the energy content of food, and how accurate are the labels?

Lauren Ball , The University of Queensland ; Emily Burch , Southern Cross University , and Katelyn Barnes , The University of Queensland

How does ice cream work? A chemist explains why you can’t just freeze cream and expect results

Nathan Kilah , University of Tasmania

Do you need to wash rice before cooking? Here’s the science

Evangeline Mantzioris , University of South Australia

How does food get contaminated? The unsafe habits that kill more than 400,000 people a year

Antonina Mutoro , African Population and Health Research Center

Here’s why your freezer smells so bad – and what you can do about it

Enzo Palombo , Swinburne University of Technology and Rosalie Hocking , Swinburne University of Technology

Easter bunnies, cacao beans and pollinating bugs: A basket of 6 essential reads about chocolate

Maggie Villiger , The Conversation

Pancakes won’t turn you into a zombie as in HBO’s ‘The Last of Us,’ but fungi in flour have been making people sick for a long time

Sheryl Barringer , The Ohio State University

8 everyday foods you might not realise are ultra processed – and how to spot them

Sarah Dickie , Deakin University ; Julie Woods , Deakin University ; Mark Lawrence , Deakin University , and Priscila Machado , Deakin University

Nope, coffee won’t give you extra energy. It’ll just borrow a bit that you’ll pay for later

Emma Beckett , University of Newcastle

How science and innovation can strengthen global food systems

Chibuike Udenigwe , L’Université d’Ottawa/University of Ottawa

Is Veganuary bad for you? A nutritionist explains why plant-based diets need proper planning

Hazel Flight , Edge Hill University

Related Topics

• Food and nutrition
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• Food industry
• Food safety

Top contributors

Adjunct Senior Lecturer, Nutrition, Dietetics & Food Innovation - School of Health Sciences, UNSW Sydney

Accredited Practising Dietitian and Lecturer, Southern Cross University

Professor of Community Health and Wellbeing, The University of Queensland

Associate Professor of Hospitality Management, Colorado State University

Research Associate, Centre for Culinary Innovation, Northern Alberta Institute of Technology

Professor of Food Science, Clemson University

Professor of Chemistry, Clemson University

Professor of Medicine, Monash University

Professor of Food Science and Technology, The Ohio State University

Associate Professor of Chemistry, University of Richmond

Visiting Academic, Aston Medical School, Aston University

Lecturer, William Angliss Institute

Research Associate, Southern Cross University

Professor of Food Policy, City, University of London

SHARP Professor, Vitalities Lab, Centre for Social Research in Health and Social Policy Centre, and the ARC Centre of Excellence for Automated Decision-Making and Society, UNSW Sydney

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Essays on Food Science

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To many learners, crafting Food Science papers comes easy; others require the help of various kinds. The WowEssays.com database includes professionally crafted sample essays on Food Science and relevant issues. Most definitely, among all those Food Science essay examples, you will find a paper that conforms with what you see as a worthy paper. You can be sure that virtually every Food Science piece showcased here can be used as a glowing example to follow in terms of general structure and composing different chapters of a paper – introduction, main body, or conclusion.

If, however, you have a hard time coming up with a decent Food Science essay or don't have even a minute of extra time to explore our sample database, our free essay writer company can still be of great help to you. The matter is, our authors can tailor a model Food Science paper to your personal needs and particular requirements within the defined timespan. Buy college essays today!

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Organic farming is more nutritious and able to retain the original flavors than research paper, impact of molecular gastronomy and food science: food texture and flavor research paper, essay on importance of food science and our diet.

Most of us today believe in taking vitamin tablets to supplement the much needed vitamins which are found in the whole foods. But Dr. Vic Shayne, Food Science Researcher & Director, Nutrition Research Center, Boulder, CO, has shown that vitamins are best when consumed through whole foods and are worst when consumed as vitamin or multivitamin pills. According to him naturally available food is well balanced in nutrition and does not pose any danger of side effects.

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• Open access
• Published: 06 December 2017

Healthy food choices are happy food choices: Evidence from a real life sample using smartphone based assessments

• Deborah R. Wahl 1   na1 ,
• Karoline Villinger 1   na1 ,
• Laura M. König   ORCID: orcid.org/0000-0003-3655-8842 1 ,
• Katrin Ziesemer 1 ,
• Harald T. Schupp 1 &
• Britta Renner 1  

Scientific Reports volume  7 , Article number:  17069 ( 2017 ) Cite this article

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• Health sciences
• Human behaviour

Research suggests that “healthy” food choices such as eating fruits and vegetables have not only physical but also mental health benefits and might be a long-term investment in future well-being. This view contrasts with the belief that high-caloric foods taste better, make us happy, and alleviate a negative mood. To provide a more comprehensive assessment of food choice and well-being, we investigated in-the-moment eating happiness by assessing complete, real life dietary behaviour across eight days using smartphone-based ecological momentary assessment. Three main findings emerged: First, of 14 different main food categories, vegetables consumption contributed the largest share to eating happiness measured across eight days. Second, sweets on average provided comparable induced eating happiness to “healthy” food choices such as fruits or vegetables. Third, dinner elicited comparable eating happiness to snacking. These findings are discussed within the “food as health” and “food as well-being” perspectives on eating behaviour.

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Introduction.

When it comes to eating, researchers, the media, and policy makers mainly focus on negative aspects of eating behaviour, like restricting certain foods, counting calories, and dieting. Likewise, health intervention efforts, including primary prevention campaigns, typically encourage consumers to trade off the expected enjoyment of hedonic and comfort foods against health benefits 1 . However, research has shown that diets and restrained eating are often counterproductive and may even enhance the risk of long-term weight gain and eating disorders 2 , 3 . A promising new perspective entails a shift from food as pure nourishment towards a more positive and well-being centred perspective of human eating behaviour 1 , 4 , 5 . In this context, Block et al . 4 have advocated a paradigm shift from “food as health” to “food as well-being” (p. 848).

Supporting this perspective of “food as well-being”, recent research suggests that “healthy” food choices, such as eating more fruits and vegetables, have not only physical but also mental health benefits 6 , 7 and might be a long-term investment in future well-being 8 . For example, in a nationally representative panel survey of over 12,000 adults from Australia, Mujcic and Oswald 8 showed that fruit and vegetable consumption predicted increases in happiness, life satisfaction, and well-being over two years. Similarly, using lagged analyses, White and colleagues 9 showed that fruit and vegetable consumption predicted improvements in positive affect on the subsequent day but not vice versa. Also, cross-sectional evidence reported by Blanchflower et al . 10 shows that eating fruits and vegetables is positively associated with well-being after adjusting for demographic variables including age, sex, or race 11 . Of note, previous research includes a wide range of time lags between actual eating occasion and well-being assessment, ranging from 24 hours 9 , 12 to 14 days 6 , to 24 months 8 . Thus, the findings support the notion that fruit and vegetable consumption has beneficial effects on different indicators of well-being, such as happiness or general life satisfaction, across a broad range of time spans.

The contention that healthy food choices such as a higher fruit and vegetable consumption is associated with greater happiness and well-being clearly contrasts with the common belief that in particular high-fat, high-sugar, or high-caloric foods taste better and make us happy while we are eating them. When it comes to eating, people usually have a spontaneous “unhealthy = tasty” association 13 and assume that chocolate is a better mood booster than an apple. According to this in-the-moment well-being perspective, consumers have to trade off the expected enjoyment of eating against the health costs of eating unhealthy foods 1 , 4 .

A wealth of research shows that the experience of negative emotions and stress leads to increased consumption in a substantial number of individuals (“emotional eating”) of unhealthy food (“comfort food”) 14 , 15 , 16 , 17 . However, this research stream focuses on emotional eating to “smooth” unpleasant experiences in response to stress or negative mood states, and the mood-boosting effect of eating is typically not assessed 18 . One of the few studies testing the effectiveness of comfort food in improving mood showed that the consumption of “unhealthy” comfort food had a mood boosting effect after a negative mood induction but not to a greater extent than non-comfort or neutral food 19 . Hence, even though people may believe that snacking on “unhealthy” foods like ice cream or chocolate provides greater pleasure and psychological benefits, the consumption of “unhealthy” foods might not actually be more psychologically beneficial than other foods.

However, both streams of research have either focused on a single food category (fruit and vegetable consumption), a single type of meal (snacking), or a single eating occasion (after negative/neutral mood induction). Accordingly, it is unknown whether the boosting effect of eating is specific to certain types of food choices and categories or whether eating has a more general boosting effect that is observable after the consumption of both “healthy” and “unhealthy” foods and across eating occasions. Accordingly, in the present study, we investigated the psychological benefits of eating that varied by food categories and meal types by assessing complete dietary behaviour across eight days in real life.

Furthermore, previous research on the impact of eating on well-being tended to rely on retrospective assessments such as food frequency questionnaires 8 , 10 and written food diaries 9 . Such retrospective self-report methods rely on the challenging task of accurately estimating average intake or remembering individual eating episodes and may lead to under-reporting food intake, particularly unhealthy food choices such as snacks 7 , 20 . To avoid memory and bias problems in the present study we used ecological momentary assessment (EMA) 21 to obtain ecologically valid and comprehensive real life data on eating behaviour and happiness as experienced in-the-moment.

In the present study, we examined the eating happiness and satisfaction experienced in-the-moment, in real time and in real life, using a smartphone based EMA approach. Specifically, healthy participants were asked to record each eating occasion, including main meals and snacks, for eight consecutive days and rate how tasty their meal/snack was, how much they enjoyed it, and how pleased they were with their meal/snack immediately after each eating episode. This intense recording of every eating episode allows assessing eating behaviour on the level of different meal types and food categories to compare experienced eating happiness across meals and categories. Following the two different research streams, we expected on a food category level that not only “unhealthy” foods like sweets would be associated with high experienced eating happiness but also “healthy” food choices such as fruits and vegetables. On a meal type level, we hypothesised that the happiness of meals differs as a function of meal type. According to previous contention, snacking in particular should be accompanied by greater happiness.

Eating episodes

Overall, during the study period, a total of 1,044 completed eating episodes were reported (see also Table  1 ). On average, participants rated their eating happiness with M  = 77.59 which suggests that overall eating occasions were generally positive. However, experienced eating happiness also varied considerably between eating occasions as indicated by a range from 7.00 to 100.00 and a standard deviation of SD  = 16.41.

Food categories and experienced eating happiness

All eating episodes were categorised according to their food category based on the German Nutrient Database (German: Bundeslebensmittelschlüssel), which covers the average nutritional values of approximately 10,000 foods available on the German market and is a validated standard instrument for the assessment of nutritional surveys in Germany. As shown in Table  1 , eating happiness differed significantly across all 14 food categories, F (13, 2131) = 1.78, p  = 0.04. On average, experienced eating happiness varied from 71.82 ( SD  = 18.65) for fish to 83.62 ( SD  = 11.61) for meat substitutes. Post hoc analysis, however, did not yield significant differences in experienced eating happiness between food categories, p  ≥ 0.22. Hence, on average, “unhealthy” food choices such as sweets ( M  = 78.93, SD  = 15.27) did not differ in experienced happiness from “healthy” food choices such as fruits ( M  = 78.29, SD  = 16.13) or vegetables ( M  = 77.57, SD  = 17.17). In addition, an intraclass correlation (ICC) of ρ = 0.22 for happiness indicated that less than a quarter of the observed variation in experienced eating happiness was due to differences between food categories, while 78% of the variation was due to differences within food categories.

However, as Figure  1 (left side) depicts, consumption frequency differed greatly across food categories. Frequently consumed food categories encompassed vegetables which were consumed at 38% of all eating occasions ( n  = 400), followed by dairy products with 35% ( n  = 366), and sweets with 34% ( n  = 356). Conversely, rarely consumed food categories included meat substitutes, which were consumed in 2.2% of all eating occasions ( n  = 23), salty extras (1.5%, n  = 16), and pastries (1.3%, n  = 14).

Left side: Average experienced eating happiness (colour intensity: darker colours indicate greater happiness) and consumption frequency (size of the cycle) for the 14 food categories. Right side: Absolute share of the 14 food categories in total experienced eating happiness.

Amount of experienced eating happiness by food category

To account for the frequency of consumption, we calculated and scaled the absolute experienced eating happiness according to the total sum score. As shown in Figure  1 (right side), vegetables contributed the biggest share to the total happiness followed by sweets, dairy products, and bread. Clustering food categories shows that fruits and vegetables accounted for nearly one quarter of total eating happiness score and thus, contributed to a large part of eating related happiness. Grain products such as bread, pasta, and cereals, which are main sources of carbohydrates including starch and fibre, were the second main source for eating happiness. However, “unhealthy” snacks including sweets, salty extras, and pastries represented the third biggest source of eating related happiness.

Experienced eating happiness by meal type

To further elucidate the contribution of snacks to eating happiness, analysis on the meal type level was conducted. Experienced in-the-moment eating happiness significantly varied by meal type consumed, F (4, 1039) = 11.75, p  < 0.001. Frequencies of meal type consumption ranged from snacks being the most frequently logged meal type ( n  = 332; see also Table  1 ) to afternoon tea being the least logged meal type ( n  = 27). Figure  2 illustrates the wide dispersion within as well as between different meal types. Afternoon tea ( M  = 82.41, SD  = 15.26), dinner ( M  = 81.47, SD  = 14.73), and snacks ( M  = 79.45, SD  = 14.94) showed eating happiness values above the grand mean, whereas breakfast ( M  = 74.28, SD  = 16.35) and lunch ( M  = 73.09, SD  = 18.99) were below the eating happiness mean. Comparisons between meal types showed that eating happiness for snacks was significantly higher than for lunch t (533) = −4.44, p  = 0.001, d  = −0.38 and breakfast, t (567) = −3.78, p  = 0.001, d  = −0.33. However, this was also true for dinner, which induced greater eating happiness than lunch t (446) = −5.48, p  < 0.001, d  = −0.50 and breakfast, t (480) = −4.90, p  < 0.001, d  = −0.46. Finally, eating happiness for afternoon tea was greater than for lunch t (228) = −2.83, p  = 0.047, d  = −0.50. All other comparisons did not reach significance, t  ≤ 2.49, p  ≥ 0.093.

Experienced eating happiness per meal type. Small dots represent single eating events, big circles indicate average eating happiness, and the horizontal line indicates the grand mean. Boxes indicate the middle 50% (interquartile range) and median (darker/lighter shade). The whiskers above and below represent 1.5 of the interquartile range.

Control Analyses

In order to test for a potential confounding effect between experienced eating happiness, food categories, and meal type, additional control analyses within meal types were conducted. Comparing experienced eating happiness for dinner and lunch suggested that dinner did not trigger a happiness spill-over effect specific to vegetables since the foods consumed at dinner were generally associated with greater happiness than those consumed at other eating occasions (Supplementary Table  S1 ). Moreover, the relative frequency of vegetables consumed at dinner (73%, n  = 180 out of 245) and at lunch were comparable (69%, n  = 140 out of 203), indicating that the observed happiness-vegetables link does not seem to be mainly a meal type confounding effect.

Since the present study focuses on “food effects” (Level 1) rather than “person effects” (Level 2), we analysed the data at the food item level. However, participants who were generally overall happier with their eating could have inflated the observed happiness scores for certain food categories. In order to account for person-level effects, happiness scores were person-mean centred and thereby adjusted for mean level differences in happiness. The person-mean centred happiness scores ( M cwc ) represent the difference between the individual’s average happiness score (across all single in-the-moment happiness scores per food category) and the single happiness scores of the individual within the respective food category. The centred scores indicate whether the single in-the-moment happiness score was above (indicated by positive values) or below (indicated by negative values) the individual person-mean. As Table  1 depicts, the control analyses with centred values yielded highly similar results. Vegetables were again associated on average with more happiness than other food categories (although people might differ in their general eating happiness). An additional conducted ANOVA with person-centred happiness values as dependent variables and food categories as independent variables provided also a highly similar pattern of results. Replicating the previously reported analysis, eating happiness differed significantly across all 14 food categories, F (13, 2129) = 1.94, p  = 0.023, and post hoc analysis did not yield significant differences in experienced eating happiness between food categories, p  ≥ 0.14. Moreover, fruits and vegetables were associated with high happiness values, and “unhealthy” food choices such as sweets did not differ in experienced happiness from “healthy” food choices such as fruits or vegetables. The only difference between the previous and control analysis was that vegetables ( M cwc  = 1.16, SD  = 15.14) gained slightly in importance for eating-related happiness, whereas fruits ( M cwc  = −0.65, SD  = 13.21), salty extras ( M cwc  = −0.07, SD  = 8.01), and pastries ( M cwc  = −2.39, SD  = 18.26) became slightly less important.

This study is the first, to our knowledge, that investigated in-the-moment experienced eating happiness in real time and real life using EMA based self-report and imagery covering the complete diversity of food intake. The present results add to and extend previous findings by suggesting that fruit and vegetable consumption has immediate beneficial psychological effects. Overall, of 14 different main food categories, vegetables consumption contributed the largest share to eating happiness measured across eight days. Thus, in addition to the investment in future well-being indicated by previous research 8 , “healthy” food choices seem to be an investment in the in-the moment well-being.

Importantly, although many cultures convey the belief that eating certain foods has a greater hedonic and mood boosting effect, the present results suggest that this might not reflect actual in-the-moment experiences accurately. Even though people often have a spontaneous “unhealthy = tasty” intuition 13 , thus indicating that a stronger happiness boosting effect of “unhealthy” food is to be expected, the induced eating happiness of sweets did not differ on average from “healthy” food choices such as fruits or vegetables. This was also true for other stereotypically “unhealthy” foods such as pastries and salty extras, which did not show the expected greater boosting effect on happiness. Moreover, analyses on the meal type level support this notion, since snacks, despite their overall positive effect, were not the most psychologically beneficial meal type, i.e., dinner had a comparable “happiness” signature to snacking. Taken together, “healthy choices” seem to be also “happy choices” and at least comparable to or even higher in their hedonic value as compared to stereotypical “unhealthy” food choices.

In general, eating happiness was high, which concurs with previous research from field studies with generally healthy participants. De Castro, Bellisle, and Dalix 22 examined weekly food diaries from 54 French subjects and found that most of the meals were rated as appealing. Also, the observed differences in average eating happiness for the 14 different food categories, albeit statistically significant, were comparable small. One could argue that this simply indicates that participants avoided selecting bad food 22 . Alternatively, this might suggest that the type of food or food categories are less decisive for experienced eating happiness than often assumed. This relates to recent findings in the field of comfort and emotional eating. Many people believe that specific types of food have greater comforting value. Also in research, the foods eaten as response to negative emotional strain, are typically characterised as being high-caloric because such foods are assumed to provide immediate psycho-physical benefits 18 . However, comparing different food types did not provide evidence for the notion that they differed in their provided comfort; rather, eating in general led to significant improvements in mood 19 . This is mirrored in the present findings. Comparing the eating happiness of “healthy” food choices such as fruits and vegetables to that of “unhealthy” food choices such as sweets shows remarkably similar patterns as, on average, they were associated with high eating happiness and their range of experiences ranged from very negative to very positive.

This raises the question of why the idea that we can eat indulgent food to compensate for life’s mishaps is so prevailing. In an innovative experimental study, Adriaanse, Prinsen, de Witt Huberts, de Ridder, and Evers 23 led participants believe that they overate. Those who characterised themselves as emotional eaters falsely attributed their over-consumption to negative emotions, demonstrating a “confabulation”-effect. This indicates that people might have restricted self-knowledge and that recalled eating episodes suffer from systematic recall biases 24 . Moreover, Boelsma, Brink, Stafleu, and Hendriks 25 examined postprandial subjective wellness and objective parameters (e.g., ghrelin, insulin, glucose) after standardised breakfast intakes and did not find direct correlations. This suggests that the impact of different food categories on wellness might not be directly related to biological effects but rather due to conditioning as food is often paired with other positive experienced situations (e.g., social interactions) or to placebo effects 18 . Moreover, experimental and field studies indicate that not only negative, but also positive, emotions trigger eating 15 , 26 . One may speculate that selective attention might contribute to the “myth” of comfort food 19 in that people attend to the consumption effect of “comfort” food in negative situation but neglect the effect in positive ones.

The present data also show that eating behaviour in the real world is a complex behaviour with many different aspects. People make more than 200 food decisions a day 27 which poses a great challenge for the measurement of eating behaviour. Studies often assess specific food categories such as fruit and vegetable consumption using Food Frequency Questionnaires, which has clear advantages in terms of cost-effectiveness. However, focusing on selective aspects of eating and food choices might provide only a selective part of the picture 15 , 17 , 22 . It is important to note that focusing solely on the “unhealthy” food choices such as sweets would have led to the conclusion that they have a high “indulgent” value. To be able to draw conclusions about which foods make people happy, the relation of different food categories needs to be considered. The more comprehensive view, considering the whole dietary behaviour across eating occasions, reveals that “healthy” food choices actually contributed the biggest share to the total experienced eating happiness. Thus, for a more comprehensive understanding of how eating behaviours are regulated, more complete and sensitive measures of the behaviour are necessary. Developments in mobile technologies hold great promise for feasible dietary assessment based on image-assisted methods 28 .

As fruits and vegetables evoked high in-the-moment happiness experiences, one could speculate that these cumulate and have spill-over effects on subsequent general well-being, including life satisfaction across time. Combing in-the-moment measures with longitudinal perspectives might be a promising avenue for future studies for understanding the pathways from eating certain food types to subjective well-being. In the literature different pathways are discussed, including physiological and biochemical aspects of specific food elements or nutrients 7 .

The present EMA based data also revealed that eating happiness varied greatly within the 14 food categories and meal types. As within food category variance represented more than two third of the total observed variance, happiness varied according to nutritional characteristics and meal type; however, a myriad of factors present in the natural environment can affect each and every meal. Thus, widening the “nourishment” perspective by including how much, when, where, how long, and with whom people eat might tell us more about experienced eating happiness. Again, mobile, in-the-moment assessment opens the possibility of assessing the behavioural signature of eating in real life. Moreover, individual factors such as eating motives, habitual eating styles, convenience, and social norms are likely to contribute to eating happiness variance 5 , 29 .

A key strength of this study is that it was the first to examine experienced eating happiness in non-clinical participants using EMA technology and imagery to assess food intake. Despite this strength, there are some limitations to this study that affect the interpretation of the results. In the present study, eating happiness was examined on a food based level. This neglects differences on the individual level and might be examined in future multilevel studies. Furthermore, as a main aim of this study was to assess real life eating behaviour, the “natural” observation level is the meal, the psychological/ecological unit of eating 30 , rather than food categories or nutrients. Therefore, we cannot exclude that specific food categories may have had a comparably higher impact on the experienced happiness of the whole meal. Sample size and therefore Type I and Type II error rates are of concern. Although the total number of observations was higher than in previous studies (see for example, Boushey et al . 28 for a review), the number of participants was small but comparable to previous studies in this field 20 , 31 , 32 , 33 . Small sample sizes can increase error rates because the number of persons is more decisive than the number of nested observations 34 . Specially, nested data can seriously increase Type I error rates, which is rather unlikely to be the case in the present study. Concerning Type II error rates, Aarts et al . 35 illustrated for lower ICCs that adding extra observations per participant also increases power, particularly in the lower observation range. Considering the ICC and the number of observations per participant, one could argue that the power in the present study is likely to be sufficient to render the observed null-differences meaningful. Finally, the predominately white and well-educated sample does limit the degree to which the results can be generalised to the wider community; these results warrant replication with a more representative sample.

Despite these limitations, we think that our study has implications for both theory and practice. The cumulative evidence of psychological benefits from healthy food choices might offer new perspectives for health promotion and public-policy programs 8 . Making people aware of the “healthy = happy” association supported by empirical evidence provides a distinct and novel perspective to the prevailing “unhealthy = tasty” folk intuition and could foster eating choices that increase both in-the-moment happiness and future well-being. Furthermore, the present research lends support to the advocated paradigm shift from “food as health” to “food as well-being” which entails a supporting and encouraging rather constraining and limiting view on eating behaviour.

The study conformed with the Declaration of Helsinki. All study protocols were approved by University of Konstanz’s Institutional Review Board and were conducted in accordance with guidelines and regulations. Upon arrival, all participants signed a written informed consent.

Participants

Thirty-eight participants (28 females: average age = 24.47, SD  = 5.88, range = 18–48 years) from the University of Konstanz assessed their eating behaviour in close to real time and in their natural environment using an event-based ambulatory assessment method (EMA). No participant dropped out or had to be excluded. Thirty-three participants were students, with 52.6% studying psychology. As compensation, participants could choose between taking part in a lottery (4 × 25€) or receiving course credits (2 hours).

Participants were recruited through leaflets distributed at the university and postings on Facebook groups. Prior to participation, all participants gave written informed consent. Participants were invited to the laboratory for individual introductory sessions. During this first session, participants installed the application movisensXS (version 0.8.4203) on their own smartphones and downloaded the study survey (movisensXS Library v4065). In addition, they completed a short baseline questionnaire, including demographic variables like age, gender, education, and eating principles. Participants were instructed to log every eating occasion immediately before eating by using the smartphone to indicate the type of meal, take pictures of the food, and describe its main components using a free input field. Fluid intake was not assessed. Participants were asked to record their food intake on eight consecutive days. After finishing the study, participants were invited back to the laboratory for individual final interviews.

Immediately before eating participants were asked to indicate the type of meal with the following five options: breakfast, lunch, afternoon tea, dinner, snack. In Germany, “afternoon tea” is called “Kaffee & Kuchen” which directly translates as “coffee & cake”. It is similar to the idea of a traditional “afternoon tea” meal in UK. Specifically, in Germany, people have “Kaffee & Kuchen” in the afternoon (between 4–5 pm) and typically coffee (or tea) is served with some cake or cookies. Dinner in Germany is a main meal with mainly savoury food.

After each meal, participants were asked to rate their meal on three dimensions. They rated (1) how much they enjoyed the meal, (2) how pleased they were with their meal, and (3) how tasty their meal was. Ratings were given on a scale of one to 100. For reliability analysis, Cronbach’s Alpha was calculated to assess the internal consistency of the three items. Overall Cronbach’s alpha was calculated with α = 0.87. In addition, the average of the 38 Cronbach’s alpha scores calculated at the person level also yielded a satisfactory value with α = 0.83 ( SD  = 0.24). Thirty-two of 38 participants showed a Cronbach’s alpha value above 0.70 (range = 0.42–0.97). An overall score of experienced happiness of eating was computed using the average of the three questions concerning the meals’ enjoyment, pleasure, and tastiness.

Analytical procedure

The food pictures and descriptions of their main components provided by the participants were subsequently coded by independent and trained raters. Following a standardised manual, additional components displayed in the picture were added to the description by the raters. All consumed foods were categorised into 14 different food categories (see Table  1 ) derived from the food classification system designed by the German Nutrition Society (DGE) and based on the existing food categories of the German Nutrient Database (Max Rubner Institut). Liquid intake and preparation method were not assessed. Therefore, fats and additional recipe ingredients were not included in further analyses, because they do not represent main elements of food intake. Further, salty extras were added to the categorisation.

No participant dropped out or had to be excluded due to high missing rates. Missing values were below 5% for all variables. The compliance rate at the meal level cannot be directly assessed since the numbers of meals and snacks can vary between as well as within persons (between days). As a rough compliance estimate, the numbers of meals that are expected from a “normative” perspective during the eight observation days can be used as a comparison standard (8 x breakfast, 8 × lunch, 8 × dinner = 24 meals). On average, the participants reported M  = 6.3 breakfasts ( SD  = 2.3), M  = 5.3 lunches ( SD  = 1.8), and M  = 6.5 dinners ( SD  = 2.0). In comparison to the “normative” expected 24 meals, these numbers indicate a good compliance (approx. 75%) with a tendency to miss six meals during the study period (approx. 25%). However, the “normative” expected 24 meals for the study period might be too high since participants might also have skipped meals (e.g. breakfast). Also, the present compliance rates are comparable to other studies. For example, Elliston et al . 36 recorded 3.3 meal/snack reports per day in an Australian adult sample and Casperson et al . 37 recorded 2.2 meal reports per day in a sample of adolescents. In the present study, on average, M  = 3.4 ( SD  = 1.35) meals or snacks were reported per day. These data indicate overall a satisfactory compliance rate and did not indicate selective reporting of certain food items.

To graphically visualise data, Tableau (version 10.1) was used and for further statistical analyses, IBM SPSS Statistics (version 24 for Windows).

Data availability

The dataset generated and analysed during the current study is available from the corresponding authors on reasonable request.

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Acknowledgements

This research was supported by the Federal Ministry of Education and Research within the project SmartAct (Grant 01EL1420A, granted to B.R. & H.S.). The funding source had no involvement in the study’s design; the collection, analysis, and interpretation of data; the writing of the report; or the decision to submit this article for publication. We thank Gudrun Sproesser, Helge Giese, and Angela Whale for their valuable support.

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Deborah R. Wahl and Karoline Villinger contributed equally to this work.

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Department of Psychology, University of Konstanz, Konstanz, Germany

Deborah R. Wahl, Karoline Villinger, Laura M. König, Katrin Ziesemer, Harald T. Schupp & Britta Renner

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B.R. & H.S. developed the study concept. All authors participated in the generation of the study design. D.W., K.V., L.K. & K.Z. conducted the study, including participant recruitment and data collection, under the supervision of B.R. & H.S.; D.W. & K.V. conducted data analyses. D.W. & K.V. prepared the first manuscript draft, and B.R. & H.S. provided critical revisions. All authors approved the final version of the manuscript for submission.

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Wahl, D.R., Villinger, K., König, L.M. et al. Healthy food choices are happy food choices: Evidence from a real life sample using smartphone based assessments. Sci Rep 7 , 17069 (2017). https://doi.org/10.1038/s41598-017-17262-9

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Food Topics for A+ Grade Research Writing

01 December, 2021

13 minutes read

Author:  Richard Pircher

Food is a sensitive topic since it impacts human lives directly. As experts say, you are what you eat is indeed true that the meals you consume can either build or weaken your immune system. Careful diet selection affects your health immensely. You need to eat nutritious meals to maintain a healthy lifestyle and lower the risks of various diseases. That is why there are numerous diet courses and programs offered in colleges and universities.

Students get assigned numerous research papers as part of the course assessment. However, the diversity of the subject makes it difficult for learners to pick the best topics about food. It is quite a broad subject, which might confuse students more. Therefore, you must be keen during topic selection to compose remarkable research papers. Our experts have listed food safety topics and other compelling ideas to help you.

Furthermore, there are limitless controversial food topics that you can derive interesting arguments for your paper. Read on and gain more insights on how to choose appropriate topics and tips to write impressive papers.

Food Research Paper Explanation

A food research paper is an academic project that entails composing original essays and projects that analyze and explain information surrounding the nutrition industry. It could be researching safety, policies, management, nutrition, or diet innovations.

Tutors use research assignments to gauge the understanding of learners on specific subjects. That is why the papers must follow the required academic standards.

Therefore, it is imperative to identify a suitable food essay topic to compose an exceptional paper that meets the research purpose.

The Main Branches of Food Science

Food science is a study that involves multiple disciplines that relate to different nutrition aspects. It is a course that analyses nutrition properties in terms of chemical compositions and the physical aspect. The subjects also cover various scientific aspects like food safety, the processing stages, and storage.

Let us take a look at the main branches:

• Analytical chemistry.
• Engineering.
• Biotechnology.
• Quality control
• Food safety.

Thus, it is imperative to note that food technology has a massive impact on bulk production. The industry takes essential steps in how to preserve, package, and distribute food for human consumption.

Due to the subject’s diversity, learners have limitless food debate topics to cover. You can never miss out during topic selection as long as you understand the research question.

Food Topics Are Tricky – How To Choose and Work On Them

Topic selection is a critical phase even for research papers. Most students get stuck on how to approach this broad subject. It is pretty tricky to get good food topics to write about from a diverse category of options. From food arguments topics to safety issues, learners can identify numerous controversial themes to explore.

You must brainstorm to get related themes surrounding the main subject. Ensure you read the essay prompt carefully to understand the angle you will take when selecting a relevant topic. It is imperative to take adequate time to avoid picking inappropriate topics that do not align with the research purpose. For instance, if you select argumentative essay topics about food, you must incorporate logical arguments to persuade your readers about the research perspective.

In addition, you must research extensively to find verifiable sources. Crafting original documents with correct citations is paramount in research paper writing. Make sure the websites or books you are getting information contain enough content. Some controversial topics might have plenty of information, while others have fewer data.

Fortunately, it is a subject that opens debatable conversations and offers a rich ground for writing captivating research papers that can advance the medical field and the culinary world in general.

However, if you still find it challenging to select topics, you can seek professional assistance from our trusted service. Our experts are on standby 24/7, helping numerous students out and producing stellar essays and research papers on a broad array of nutrition-related topics.

20 Captivating Food As A Science Topic Ideas

Here are original food science topics to inspire your writing process:

• Explain the different categories of nutrition.
• Analyze the significant nutrition types essential for body development.
• Discuss the relationship between poor nutrition and bone density.
• Can poor people afford nutrition supplements?
• Discuss the importance of vitamin D on young children.
• An analysis of female dietary habits compared to males.
• Impact of science in nutrition.
• The types of nutrition that improve bone density.
• Discuss the importance of amino acids in muscle growth.
• An analysis of organic vs. processed diets.
• Discuss the nutritional value of dry beans and their health benefits.
• Explore the health benefits of an organic diet.
• Discuss why organic milk is a significant nutritional source.
• The role of culture in diet preferences.
• Analyze the future of the fast meal industry.
• Food Science: A quantitative analysis of modern nutrition supplements.
• Why hospitals do not provide junk meals to patients.
• Stored meals: Discuss the nutritional value and health hazards.
• Causes and effects of food poisoning.
• An analysis of nutritional deficiency and related diseases. 

10 Controversial Food Topics

Here are interesting food controversy topics that will develop compelling arguments and impress your tutor.

• What is the healthiest method to cook eggs?
• Is pizza good for young developing children?
• Effective storage for diet sauce.
• Do vegetarians live a long healthy life compared to meat consumers?
• The influence of obesity on fast restaurants.
• Analyze the causes of the rising sedentary lifestyle.
• Impact of excessive caffeine intake.
• Evaluate the role of beauty standards in eating disorders.
• The effectiveness of dietary supplements.
• Discuss the significance of a fatty diet in children.

10 Interactive Food Topics For Argumentative Writing

Diet forms part of a growing health debate in modern times. Let us look at some of the engaging food argumentative essay topics to jumpstart your writing.

• Are sodas suitable for young children?
• The adverse effects of a vegan diet.
• The impact of chocolate addiction on a healthy diet.
• Why honey is essential in managing flu ailments.
• Discuss the fruits that are effective in detoxing the human system.
• The impact of poor detoxification in the body.
• The role of garlic in insulin metabolism.
• Are there healthy sugar substitutes?
• How do quick-service restaurants affect society?
• The influence of climate on diet preferences.

10 Interesting Food Topics That Are Perfect For Debates

Numerous food debates topics help develop excellent research papers. Below are interesting topic ideas that can form captivating debates.

• Are color additives safe for human consumption?
• Can good eating habits reduce diet allergies in children?
• What is Avian Influenza? Should consumers be worried about it?
• Discuss the effective methods of organizing food in the fridge.
• An analysis of healthy spices and their benefits.
• The role of the government in creating awareness about organic diet.
• Can nutrition supplements replace organic diets?
• Explore diet choices between men and women.
• Discuss the benefits of adopting a macrobiotic diet.
• The influence of technology on eating habits.

10 Captivating Food Topics on Safety Measures

Looking for more fascinating topics? Below is a list of topic ideas about safety measures:

• Discuss the health concerns surrounding coffee?
• How to avoid food poisoning.
• The impact of biofuels in the food industry.
• Evaluate why stored meals are toxic in the human system.
• Why the government should be strict on safety and inspection.
• Effective methods of reducing botulism.
• An analysis of food safety policy.
• Discuss the significance of proper packaging.
• The downside of selling junk meals to school children.
• The role of the government in improving food safety.

10 Brilliant Food Topics For A Research Project

If you are stuck with a research paper without any topic ideas, we have you covered. The following are brilliant food research topics to inspire your research projects:

• Causes and effects of high acidity in the body.
• The thin line between weight loss diets and malnutrition.
• How does overeating affect the immune system?
• The pros and cons of consuming genetically modified foods.
• The negative effects of binge eating.
• Home-cooked meals vs. restaurant meals.
• The role of the government in curbing obesity.
• Discuss why meal choice is an individual responsibility.
• The fast-food industry is manipulating people’s eating habits.
• Analyze the long-term effects of eating.

10 Engaging Food Topics To Use In An Essay

Need more attention-grabbing food essay topics? Peruse the list below and find one that suits your research paper:

• Discuss the health hazards of genetically modified foods.
• An analysis of plant sterols in high cholesterol treatment.
• Why athletes require a special, optimal diet.
• Compare and contrast sugar and sweeteners.
• Is breakfast the most important meal to start your day?
• Impact of plastics as a packaging product.
• How biotechnology helps in meeting the nutritional needs of poor people.
• Analyze the influence of caffeinated drinks on human health.
• Are beans a better source of proteins than meat?
• Do carbonated drinks accelerate the aging of cells?

10 Interesting Food Topics for Smooth Writing

Research writing requires interactive topics to make the paper attention-grabbing to the target audience. Here are some interesting topics for your research paper:

• What are antioxidants? Discuss the nutritional value.
• Food addiction: Definition, causes, and effects.
• Why is it essential to maintain balanced pH levels?
• Discuss the socio-economic advantages of the fast-food industry.
• Discuss the controversies surrounding vegetable oils.
• Why intermittent fasting is not a healthy practice.
• The role of culture in fueling obesity.
• An analysis of chronic lifestyle diseases.
• The significance of drinking freshly extracted fruit juice.
• Is margarine a healthy choice? Discuss its implications.

10 Food Topics For Open Discussion

Let us explore other exciting food topics to talk about with rich analysis.

• Vegetarian diet: What drives people to become vegans? Is the diet suitable for everyone?
• Does interval fasting cure sedentary illnesses?
• Does lack of milk cause calcium deficiency?
• Discuss alternative calcium sources for people allergic to dairy products.
• Impact of sugar and sweeteners on human health.
• Does labeling affect consumer choices when purchasing food?
• Discuss the effective methods of reducing meal wastage.
• Impact of long-term Keto diet.
• An analysis of allergies in young children.
• Discuss the legal implications of diet adulteration.

Can’t Choose A Winning Topic? Our Writers Are Available 24/7!

Still, grappling with choosing interesting food topics to write about? Worry no more. The topic selection process might seem challenging, but it is pretty easy with the right approach. You must take time in the pre-writing stage and ensure you brainstorm extensively to arrive at a worthy, debatable subject. But if you encounter problems, trust us with your research papers and turn in excellent results.

With a competent team of qualified researchers, writers and editors, you can be sure of getting top-notch essays with a guarantee of impressive scores. Our essay writers work on each paper as per your instructions. We tailor your order to meet the tutor’s requirements and expectations. Forget the stress and anxiety of dealing with research work with no hope of securing top grades. Let us work on your complicated papers while you take a long break.

Moreover, we have genuine guarantees to ensure the safety and satisfaction of all customers. Get authentic texts that meet the originality requirements without any plagiarism issues. If you encounter any problem when ordering, making payments, or with your writer, reach out to the support agents, and you will get an instant response on the live chat option.

Do not hesitate to contact us immediately and upgrade your scores.

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Essays About Food: Top 5 Examples and 6 Writing Prompts

Food is one of the greatest joys of life; it is both necessary to live and able to lift our spirits. If you are writing essays about food, read our guide.

Many people live and die by food. While its primary purpose is to provide us with the necessary nutrients to carry out bodily functions, the satisfaction food can give a person is beyond compare. For people of many occupations, such as chefs, waiters, bakers, and food critics, food has become a way of life.

Why do so many people enjoy food? It can provide us with the sensory pleasure we need to escape from the trials of daily life. From the moist tenderness of a good-quality steak to the sweet, rich decadence of a hot fudge sundae, food is truly magical. Instead of eating to stay alive, many even joke that they “live to eat.” In good food, every bite is like heaven.

5 Top Essay Examples

1. food essay by evelin tapia, 2. why japanese home cooking makes healthy feel effortless by kaki okumura, 3. why i love food by shuge luo.

• 4.  My Favorite Food by Jayasurya Mayilsamy 
• 5. ​​Osteria Francescana: does the world’s best restaurant live up to the hype? by Tanya Gold

6 Prompts for Essays About Food

1. what is your favorite dish, 2. what is your favorite cuisine, 3. is a vegan diet sustainable, 4. the dangers of fast food, 5. a special food memory, 6. the food of your home country.

“Food has so many things in them such as calories and fat. Eating healthy is important for everyone to live a healthy life. You can eat it, but eating it daily is bad for you stay healthy and eat the right foods. Deep fried foods hurt your health in many ways. Eat healthy and exercise to reduce the chances of any health problems.”

In this essay, Tapia writes about deep-fried foods and their effects on people’s health. She says they are high in trans fat, which is detrimental to one’s health. On the other hand, she notes reasons why people still eat foods such as potato chips and french fries, including exercise and simply “making the most of life.” Despite this, Tapia asserts her position that these foods should not be eaten in excess and can lead to a variety of health issues. She encourages people to live healthy lives by enjoying food but not overeating. 

“Because while a goal of many vegetables a day is admirable, in the beginning it’s much more sustainable to start with something as little as two. I learned that with an approach of two-vegetable dishes at a time, I would be a lot more consistent, and over time a large variety would become very natural. In fact, now following that framework and cooking a few simple dishes a day, I often find that it’s almost difficult to not reach at least several kinds of vegetables a day.”

Okumura discusses simple, healthy cooking in the Japanese tradition. While many tend to include as many vegetables as possible in their dishes for “health,” Okumura writes that just a few vegetables are necessary to make healthy but delicious dishes. With the help of Japanese pantry staples like miso and soy sauce, she makes a variety of traditional Japanese side dishes. She shows the wonders of food, even when executed in its simplest form. 

“I make pesto out of kale stems, toast the squash seeds for salad and repurpose my leftovers into brand new dishes. I love cooking because it’s an exercise in play. Cooking is forgiving in improvisation, and it can often surprise you. For example, did you know that adding ginger juice to your fried rice adds a surprisingly refreshing flavor that whets your appetite? Neither did I, until my housemate showed me their experiment.”

In her essay, Luo writes about her love for food and cooking, specifically how she can combine different ingredients from different cuisines to make delicious dishes. She recalls experiences with her native Chinese food and Italian, Singaporean, and Japanese Cuisine. The beauty of food, she says, is the way one can improvise a dish and create something magical. 

4.   My Favorite Food by Jayasurya Mayilsamy 

“There is no better feeling in the world than a warm pizza box on your lap. My love for Pizza is very high. I am always hungry for pizza, be it any time of the day. Cheese is the secret ingredient of any food it makes any food taste yummy. Nearly any ingredient can be put on pizza. Those diced vegetables, jalapenos, tomato sauce, cheese and mushrooms make me eat more and more like a unique work of art.”

Mayilsamy writes about pizza, a food he can’t get enough of, and why he enjoys it as much as he does. He explains the different elements of a good pizza, such as cheese, tomato sauce, other toppings, and the crust. He also briefly discusses the different types of pizzas, such as thin crust and deep dish. Finally, he gives readers an excellent description of a mouthwatering pizza, reminding them of the feeling of eating their favorite food. 

5. ​​ Osteria Francescana: does the world’s best restaurant live up to the hype? by Tanya Gold

“After three hours, I am exhausted from eating Bottura’s dreams, and perhaps that is the point. If some of it is delicious, it is also consuming. That is the shadow cast by the award in the hallway, next to the one of a man strangled by food. I do not know if this is the best restaurant on Earth, or even if such a claim is possible. I suspect such lists are designed largely for marketing purposes: when else does Restaurant magazine, which runs the competition, get global coverage for itself and its sponsors?”

Gold reviews the dishes at Osteria Francescana, which is regarded by many as the #1 restaurant in the world. She describes the calm, formal ambiance and the polished interiors of the restaurants. Most importantly, she goes course by course, describing each dish in detail, from risotto inspired by the lake to parmesan cheese in different textures and temperatures. Gold concludes that while a good experience, a meal at the restaurant is time-consuming, and her experience is inconclusive as to whether or not this is the best restaurant in the world. 

Everyone has a favorite food; in your essay, write about a dish you enjoy. You can discuss the recipe’s history by researching where it comes from, the famous chefs who created it, or which restaurants specialize in this dish. Provide your readers with an ingredients list, and describe how each ingredient is used in the recipe. Conclude your essay with a review of your experience recreating this recipe at home, discuss how challenging the recipe is, and if you enjoyed the experience.

Aside from a favorite dish, everyone prefers one type of cuisine. Discuss your favorite cuisine and give examples of typical dishes, preparations for food, and factors that influence your chosen cuisine. For example, you could choose Italian cuisine and discuss pasta, pizza, gelato, and other famous food items typically associated with Italian food.

Many people choose to adopt a vegan diet that consists of only plant-based food. For your essay, you can discuss this diet and explain why some people choose it. Then, research the sustainability of a plant-based diet and if a person can maintain a vegan diet while remaining healthy and energized. Provide as much evidence as possible by conducting interviews, referencing online sources, and including survey data. 

Fast food is a staple part of diets worldwide; children are often raised on salty bites of chicken, fries, and burgers. However, it has been linked to many health complications, including cancer and obesity . Research the dangers of fast food, describe each in your essay, and give examples of how it can affect you mentally and physically. 

Is there a memory involving food that you treasure? Perhaps it could be a holiday celebration, a birthday, or a regular day when went to a restaurant. Reflect on this memory, retelling your story in detail, and describe the meal you ate and why you remember it so fondly.

Every country has a rich culture, a big component of which is food. Research the history of food in your native country, writing about common native dishes and ingredients used in cooking. If there are religious influences on your country’s cuisine, note them as well. Share a few of these recipes in your essay for an engaging piece of writing.

Tip: If writing an essay sounds like a lot of work, simplify it. Write a simple 5 paragraph essay instead.

For help picking your next essay topic, check out the best essay topics about social media .

Essay on Food

Students are often asked to write an essay on Food in their schools and colleges. And if you’re also looking for the same, we have created 100-word, 250-word, and 500-word essays on the topic.

Let’s take a look…

100 Words Essay on Food

What is food.

Food is a substance we consume to provide nutritional support for our bodies. It usually comes from plants or animals and contains necessary nutrients, like carbohydrates, proteins, vitamins, or minerals.

Types of Food

There are many types of food. Fruits and vegetables are full of vitamins and minerals. Meat, fish, and eggs provide us with protein. Bread, pasta, and rice give us energy.

Importance of Food

Food is essential for life. It gives us energy to grow, learn, play, and stay healthy. Without food, we would not be able to survive.

Healthy Eating

Eating a balanced diet is important. This means having a variety of foods in the right proportions to maintain health and energy.

250 Words Essay on Food

The cultural significance of food.

Food is an integral part of human life, serving not just as a source of sustenance but also as a cultural artifact. It reflects our history, traditions, and identity. A single dish can narrate stories of migration, colonization, trade, and adaptation.

The Science of Food

From a biological perspective, food provides the energy and nutrients required for survival and health. The macronutrients – proteins, carbohydrates, and fats – fuel our bodies, while micronutrients like vitamins and minerals perform crucial roles in bodily processes. Understanding the science behind food can lead to improved health and lifestyle choices.

Food and Sustainability

The global food system has significant environmental implications. It is responsible for approximately one-third of greenhouse gas emissions and plays a major role in deforestation and water pollution. Adopting sustainable food practices, such as reducing meat consumption and wasting less food, can help mitigate these impacts.

Food Inequality

Despite the world producing enough food to feed everyone, millions still suffer from hunger and malnutrition. This highlights the problem of food inequality, where access to food is determined by socio-economic factors. Addressing food inequality requires systemic changes in our food systems.

Food as an Experience

Food is also an experience, a source of pleasure and comfort. The act of cooking and eating can be therapeutic, bringing people together and creating a sense of community. This experiential aspect of food adds another layer to its significance in our lives.

500 Words Essay on Food

Introduction.

Food, a fundamental element of life, is more than just fuel for our bodies. It is a conduit for culture, a medium for social interaction, and a cornerstone of human health. Our dietary choices have profound implications on personal health, environmental sustainability, and socio-economic dynamics.

Food is a powerful symbol of our cultural identities. It reflects our history, geography, and lifestyle. For instance, the Mediterranean diet, characterized by high consumption of olive oil, fresh fruits, vegetables, and seafood, is a testament to the region’s climate and coastal location. Similarly, Indian cuisine, known for its rich spices and diverse flavors, is deeply intertwined with the country’s history of trade and cultural exchange. Food, hence, is not just about consumption, but also about preserving and transmitting cultural heritage.

Food and Health

Food and the environment, food and socio-economic dynamics.

Food is also central to socio-economic dynamics. It is a primary livelihood source for billions of people, especially in rural areas. However, the global food system is marked by stark inequalities. While over two billion people are overweight or obese, nearly 690 million people are undernourished. These disparities are exacerbated by factors like poverty, conflict, and climate change. Hence, achieving food security, defined as access to sufficient, safe, and nutritious food for all, is a key development goal.

If you’re looking for more, here are essays on other interesting topics:

Apart from these, you can look at all the essays by clicking here .

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50 great articles and essays about food and nutrition, the carnivore’s dilemma by robert kunzig, by meat alone by calvin trillin, carnal knowledge by bill buford, the modern hunter-gatherer by michael pollan, one nation, under dog by steve rushin, what's the most delicious thing you've eaten by bill buford, the piscivore's dilemma by tim zimmermann, consider the lobster by david foster wallace, if you knew sushi by nick tosches, dear leader dreams of sushi by adam johnson, to die for by adam platt, the lie of “expired” food by alissa wilkinson, fishy by jazmine hughes, the launch by brooke jarvis, twelve easy pieces by jon mooallem, why your supermarket sells only 5 kinds of apples by rowan jacobsen, the call of the wild apple by michael pollan, fruit of the future by dan koeppel, the unfortunate sex life of the banana by matt castle, the fruit detective by john seabrook, why should a melon cost as much as a car by bianca bosker, a better brew by burkhard bilger, the million dollar nose by william langewiesche, the red and the white by calvin trillin, java man by malcolm gladwell, green gold by jack turner, vodka nation by victorino matus, the ketchup conundrum by malcolm gladwell, why won’t the mayo bullies leave us alone by drew magary, the notorious msg by john mahoney, stone soup by elizabeth kolbert, the last meal by michael paterniti, local bounty by calvin trillin, speaking of soup by calvin trillin, the secret life of cheese by mark hay, the nba's secret addiction by baxter holmes, white gold by oliver franklin-wallis, big in japan by tejal rao, eat, memory by david wong louie, the gatekeepers who get to decide what food is “disgusting” by jiayang fan, they hacked mcdonald’s ice cream machines—and started a cold war by andy greenberg, in remote alaska, meal planning is everything by bree kessler, see also..., 50 great articles about health and medicine, death of the calorie by peter wilson, unhappy meals by michael pollan, the vitamin myth by paul offit, nutrition science’s most preposterous result by david merritt johns, life after food by matthew schneier, what if it's all been a big fat lie by gary taubes, how a ‘fatally, tragically flawed’ paradigm has derailed the science of obesity by gary taubes, how junk food can end obesity by david h. freedman, fat factors by robin marantz henig, why are we so fat by elizabeth kolbert, the pima paradox by malcolm gladwell, the obesity era by david berreby, the case against sugar by gary taubes, being happy with sugar by james hamblin, the sugar conspiracy by ian leslie, the hunt for the perfect sugar by beth kowitt, the peanut puzzle by jerome groopman, against the grain by michael specter, cooks and cooking, the greatest chef in the world, the 36-hour dinner party by michael pollan, the most exclusive restaurant in america by nick paumgarten, my mom couldn't cook by tom junod, the future of food, the end of food by lizzie widdicombe, test-tube burgers by michael specter, will frankenfood save the planet by jonathan rauch, the vegan carnivore by julian baggini, the food industry, the taste makers by raffi khatchadourian, bakeoff by malcolm gladwell, the trouble with fries by malcolm gladwell, the conching rooms by john mcphee, the perfect milk machine by alexis madrigal, salt: a world history by mark kurlansky, oranges by john mcphee.

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• School Education /

Essay on Food for School Students: 100, 200, 300 Words

• Updated on  
• Nov 15, 2023

Did you know the potato was the first fruit planted in zero gravity? Food is both a basic human requirement and the fuel for sustenance. It’s critical that kids and the younger generation recognize the significance of food in our lives. Acknowledging its significance will not only aid in appreciating its worth but also help in decreasing food waste.  In order to help schoolchildren comprehend the value of food and develop healthy eating habits for a quality life, in this blog we will be providing an essay on food in 100, 200, and 300 words. Continue reading to know more.

Also Read: Essay on Junk Food

Essay on Food in 100 Words 

Food is a necessary nourishment for every living being to survive. Every living creature needs food in addition to clothing and shelter in order to exist. It provides us with energy and makes our bodies capable of functioning properly. To ensure that our body gets all the vital nutrients it needs to function properly, we must eat a variety of foods.

Living cells require a balance of all nutrients, including minerals, fiber, vitamins, proteins, and fats, in order to be healthy and fit. This implies that in order to sustain health and vitality, a variety of foods in the proper proportions must be consumed. Consuming a variety of foods boosts our immune system and helps us fight against a range of diseases because each type of food has a special nutritional value. 

Also Read: 10 Unique World Food Day Activities

Essay on Food in 200 Words

When we observe those who lack access to wholesome food, the significance of food becomes easy to understand. A distinct demographic of impoverished individuals does not have access to two meals a day and doesn’t think about the option of enhancing their meals with additional nutrients. Some people are fortunate enough to have the ability to choose what they eat and can prepare or order anything they choose, but others are not as fortunate and have to settle for whatever is provided to them or whatever they get. 

It’s important to recognize that food is necessary for survival. In light of this, we ought to raise awareness and urge people to avoid wasting food. 

Food not only provides us with energy, but a varied diet also maintains us healthy and allows our bodies to operate as intended. All of the necessary elements found in food, such as vitamins, minerals, fats, proteins, and carbs, must be present.

With time, choosing reasonable, healthful foods not only reduces our chance of contracting multiple illnesses but also improves our overall well-being and mood. Thus, in order to live an ideal life, we must stay away from junk food and cultivate good eating habits. 

Also Read: Career in Food Biotechnology

Essay on Food in 300 Words

Food is vital to our survival and keeps our bodies in a functioning state. Food becomes a necessary component of our body’s functioning the moment we are born. A balanced diet improves our ability to fend off sickness, boosts our immunity, gives us energy throughout the day, and controls our mood. It further aids in meeting our body’s developmental benchmarks at various growth stages. 

Furthermore, food plays a significant role in fostering global cultural experiences and connections with a diverse range of individuals. It’s interesting to note that food has the ability to strengthen bonds between people and reach the heart. A common way that we can show one another how much we care and how connected we are is by sharing our meals together with family and friends. It’s also the easiest method for making wonderful memories. 

People who share common food preferences, love to cook, or are curious to try new cuisines often feel connected quickly. It is also frequently the focal point of celebrations of any kind.

It is a representation of the various cuisines around the world. A diverse array of food options is available to fulfill our eating preferences, ranging from basic meals like grains, cereals, fruits, and vegetables, to meat and dairy products. 

Unfortunately, food waste is becoming a more pressing worldwide issue. One of the main causes of the major negative effects on the environment and the economy is food waste. 

Cereals, fruits, vegetables, dairy, meat, and fish are some of the most common types of food sources. 

Italian, Chinese, and Indian cuisines are some of the most popular cuisines in the world.

Junk food does not have essential nutrients that are required for our body to function that is the reason why it is called junk. 

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Nidhi Mishra

Nidhi Mishra is a seasoned senior content writer with more than eight years of diverse experience in the field of education. Her varied career encompasses work in teaching, training, counselling, developing curriculum, and content creation. Nidhi has a solid background in education and has developed her abilities to meet the diverse needs of students, especially students who want to study abroad. Throughout her career, Nidhi has been an invaluable resource to students with their test-taking efforts, offering thorough career assistance and insightful advice on how to navigate the complexity of the system of education. Her speciality is creating interesting and educational content that is specifically designed to fulfil the needs of students who want to pursue higher education abroad. Together with her wonderful writing skills, Nidhi's love of education has allowed her to produce content that has a lasting impression on readers, educators, and students alike. She is committed to providing high-quality, timely, and insightful content because she believes that education can empower people.

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Food Essay for Students and Children

500+ words essay on food.

Food is the basic human need to stay alive. Moreover, it is the need of every living organism . Therefore it is important that we should not waste food. Our world consists of different types of cultures. These cultures have varieties of dishes of food in them.

Thus, all the dishes have different taste. Furthermore, our nature provides us a variety of food. From fruits to vegetables, from Dairy food to seafood everything is available. Different countries have their own specialty of dishes. Therefore some of them are below:

World-famous Cuisines

Italian Cuisines – Italian cuisines is one of the most popular cuisines around the world. Moreover, it is widely available in our India too. Dishes like pizza, pasta, and lasagna own a special place in the hearts’ of people.

Furthermore, restaurants like Dominos and Pizza hut are available all over the country. People of every age love the taste of these Italian dishes. Also, Italian dishes are famous for their’ cheese filling. Every dish is load with cheese. Which enhances the taste of these Italian dishes.

Indian cuisine – Indian cuisine is always filled with a lot of herbs and spices. Furthermore, the specialty of Indian dishes is, it is always filled with curries. Whether veg or non-veg the dishes are in curry form. Moreover, Indian cuisine has so many varieties of food that has further branches. The Branch consists of Mughal cuisine which is mostly of non-vegetarian dishes. Also, almost every Indian love Muglia dishes.

Chinese Cuisine – Chinese cuisine in India is also very popular. There are many Chinese theme-based restaurants here. Moreover, in these restaurants Chinese are preferable chefs because they can only give the perfect Chinese blend. Chinese cuisines have a wide variety of dishes. Some of them are Chinese noodles, fried rice, Dumplings, etc. Dumplings have a different name here. They go by the name of momos in India and people love the taste of it.

These were some of the favorites of Indian people. Moreover, these are in almost every part of the city. You can find it anywhere, whether be it in 5-star restaurants or at the side of the street as street foods.

Get the huge list of more than 500 Essay Topics and Ideas

Importance of Food in Our Life

We cannot deny the importance of food in our lives. As it is the basic need to survive. Yet some people waste not thinking that there are still some people that do not get any of it. We should always be careful while taking a meal on our plates.

In other words, we should take only that much that our stomach can allow. Or else there will be wasting of food . In India there are many people living in slums, they do not have proper shelter. Moreover, they are not able to have even a one-time meal. They starve for days and are always in a state of sickness.

Many children are there on roads who are laboring to get a daily meal. After seeing conditions like these people should not dare to waste food. Moreover, we should always provide food to the needy ones as much as we can.

Q1. Name any two different types of cuisines available in India.

A1. The two different types of cuisines available in India are Italian and Chinese cuisine. These are famous apart from Indian cuisine.

Q2. How can we not waste food?

A2. You cannot waste food by taking only a sufficient amount of it. Moreover, people should seal pack the leftover food and give it to the beggars. So that they can at least stay healthy and not starve.

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Essays on Government Policy and Food Safety

Food safety is important to prevent foodborne illnesses that can negatively affect public health and the economy. Preventative measures can be taken by government agencies, food-related workers, and consumers to reduce the occurrence of such illnesses. This paper examines the impact of government policies on food safety from the perspective of consumers, restaurant employees and employers, and food processing workers. The first essay explores how food safety recalls affect consumer behavior. The second essay studies the impact of minimum wage policies on service quality in the restaurant industry. The third essay investigates the effect of minimum wage policies on product food safety in the meat and poultry processing industry. 

Degree Type

• Doctor of Philosophy
• Agricultural Economics

Campus location

• West Lafayette

Advisor/Supervisor/Committee Chair

Additional committee member 2, additional committee member 3, additional committee member 4, usage metrics.

• Agricultural economics
• Health economics
• Food and hospitality services
• Labour economics

• DOI: 10.1016/j.biteb.2024.101931
• Corpus ID: 271850419

Enhance the biomethane yield of food waste by anaerobic fermentation

• Cheerapat Suphawatkon , Charndanai Tirapanampai , +2 authors Thanyaporn Wongnate
• Published in Bioresource Technology… 1 August 2024
• Environmental Science, Agricultural and Food Sciences

55 References

Processing of palm oil mill effluent (pome) into food waste digesting microbes: an investigation of acclimatization strategies, acetoclastic methanogenesis pathway stability despite the high microbial taxonomic variability in the transition from acidogenesis to methanogenesis during food waste anaerobic digestion, different stages of microbial community during the anaerobic digestion of food waste, managing food waste: what happens after food waste generation in hotels, a review of biochar in anaerobic digestion to improve biogas production: performances, mechanisms and economic assessments., mechanism of cell proliferation during starvation in a continuous stirred tank anaerobic reactor treating food waste, electron transfer and mechanism of energy production among syntrophic bacteria during acidogenic fermentation: a review., effects of temperature, proportion and organic loading rate on the performance of anaerobic digestion of food waste, identification and cultivation of hydrogenotrophic methanogens from palm oil mill effluent for high methane production, methane generation potential through anaerobic digestion of fruit waste, related papers.

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NST Leader: Of AI and sham science

IF you think "junk" food is bad, wait till you read "junk" scientific papers.

With the advent of Artificial Intelligence (AI), bad actors have moved from food factories to scientific paper mills.

Two per cent of all scientific papers are thought to be produced by AI-supported paper mills, an AFP report quotes a researcher as saying.

As more and more papers flow out of the assembly lines of the paper mills, there will be victims aplenty. But two stand out — academia and science — as people lose trust in them.

Begin with academia. The academic culture of "publish or perish" is partly to blame for making it easy for bad actors to sell authorship to desperate researchers. It was not always like this.

Granted, publishing academic articles in reputable journals is an ancient practice. But it was more of a "publish at your leisure" culture then.

After all, a publication or two were good enough to prove their academic worth.

Not so now, with little to no government funding for such institutions. Universities and research institutions find themselves compelled to rely on the prestige of publications to attract funds.

Malaysian academic institutions, too, have had their fair share of the "publish or perish" culture since 2007, when federal funds started drying up.

No numbers are available on how many AI-assisted academic papers have been published by local academics, but that doesn't mean plagiarised or fake papers aren't a problem here.

A bigger worry is the death of science, which human intelligence helped build, but which machine intelligence is threatening to bury.

Integrity is the core principle of scientific research. Remove this, and there is no basis for us to trust science.

The situation was grave enough that 14 years ago this month, health journalists Ivan Oransky and Adam Marcus decided to set up Retraction Watch, a website dedicated to tracking and publicising withdrawals of scientific literature.

Last year saw 10,000 retractions, wrote Nature magazine.

Noting it to be a sharp increase over past annual retractions, it described the spike as being the tip of the iceberg.

Peer-review fraud was cited as one reason for the slew of sham papers. The less-than-robust academic publishing process must be blamed, too.

Want an egregious example of an introduction that made its way into a scientific journal recently, as quoted by the news agency?

It goes like this: "Certainly, here is a possible introduction for your topic." It has ChatGPT written all over it. How the scandalous sentence got past the scientific journal's editorial team is a mystery.     

Is there a way out of this AI mess? Yes, there is. But first, a point about academic or scientific fakery.

This preceded the Internet age, so let's not pile the blame on AI.

What machine intelligence has done, though, is multiply its impact manifold.

Starting with AI, a good step forward is to develop machine intelligence in integrity-friendly ways. Science without integrity is just a sham. Another is to put an end to the culture of "publish or perish".

There are other ways to measure academic prestige. Excellent teaching is one way to earn prestige. Science needs to be saved, not turned into a sham. 

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