Communication Between Scientists and Rural Communities in Zimbabwe

Abstract

Food is a basic commodity in our lives providing nutrients needed for human sustenance. In addition to meeting a nutritional need, a food has to be acceptable in appearance and taste. Food science is an applied science which utilizes basic sciences to study and improve the way food is handled, processed, and preserved. Research efforts in food science are expended in order to gain understanding of important biological, chemical and physical relationships that define structural and functional properties. Research is also used to develop new processing technologies, design novel ways of combining conventional ingredients, study processing effects on food ingredient performance, optimize product shelf life through reduction in growth by spoilage and pathogenic micro-organisms, and to produce healthful food products. The role of food in health and disease control is receiving great attention as evidenced by the drive towards development of functional foods and nutraceuticals.