Reflecting On My Perceptions of Food Science After Taking FDSC 1000

Throughout this course, my perceptions about food science have changed a little. I have always found the subject very intriguing. I knew that the components that went into our food were complex and this course proved that aspect for me. I now understand a little more about the processes that create our food. One of the most interesting things that I recently learned was the fermentation process of pickles. Who knew that they were naturally fermented outside?! This fact may deter some people from consuming pickles, however, for me, it just makes me more excited for the processes we have that can sanitize our foods to make them safe to consume. I believe that the food industry faces much backlash. We are becoming a generation of adults that want to know what is in our food and how it is processed. I believe that taking this course, has opened my eyes to the reality of all the aspects that have to go into food processing to make them safe for consumption. This course has made me more aware and comfortable about reading nutrition labels and understanding symbols that are labeled on the packaging. I believe that if my perception of food science has changed, it has changed for the better. I never quite understood the extent that poor kitchen sanitation could cause. Learning that Salmonella could be spread by small actions such as touching the kitchen faucet after touching raw meat opened my eye to be more cautious in the kitchen. I would have never stopped to think about that concept outside of taking this course. While I study poultry science, I find food science and poultry science go hand and hand. I am grateful that this class is included in my curriculum and that I was able to receive the knowledge that I was given.