I started off with how technologies can change the world, making the world a better livable places. As I was researching for technologies and education, food science as a major came up to me. I wish I can "save" the world by providing nutritional foods to the poor and help balance food intake and poverty. Everyone deserve foods because it is a "gift from the nature". That is the basis of my letter of intent when I applied for food science program. At the end of that summer, I was excited to be enrolled in food science program at UBC.
The next school term, I began my truly rewarding journey with amazing courses such as how food technologies kept and preserve food (and minimize food waste), analyzing food components and most important of all, learning about international nutrition and how food science and technologies can be adapted to assist nutritional program at a local communities for developing countries.These developing countries have their unique food culture, that makes nutritional effort challenging. We tried to develop real world solution that adapt to the local culture, allowing almost immediate adaptation to issues such as malnutrition. Of course, we left out the other part of developed world-obesity as obesity is a causative action of inappropriate eating habits.
Of a particular interest for how food can help to boost health, I took a functional food and nutraceuticals courses. Food has its very own healing properties. For example, omega-3 in fish oil that helps blood flow and thus, help reducing amount of plaque developed in the blood arteries. Another example, probiotics and prebiotics - restructuring of microflora in the gut to help boost both digestive and immune system. This became one of the basis of my food choices.
Further, I was brought into the amazing reality of food production with food regulatory courses and learning what exactly a quality control and quality assurance does. That was after one year of food studies and I didn't aware of what and how food industry really is. The amount of work that are performed to keep food safe and maintain its quality is tremendous. I spend almost 6 hours on moisture and pH testing alone for cheese. I was shown the intensity of quality checks to ensure food facilities are well kept for cleanliness and good manufacturing practices. And that was just the beginning of my food life.
Felicia Loo is a food science graduate from UBC. With an interest in food marketing, she explores how food products are created, marketed, and distributed to an end users.
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Copyright ©Felicia Loo 2015