Has some friend or some article ever told you to avoid processed foods?  Well, guess what. That would be almost impossible to do because most foods have been at least minimally processed before we purchase them or after we handle them at home. Even a cut-up watermelon is considered processed, but how often do you need or want to carry home a whole watermelon? 

Food scientist Dr. Catherine Cutter explains that, from the point of view of the USDA and FDA, “processed food” is any food that has been altered from its original form. She points out the following: “If you peel or cut an apple, you’ve processed it, although only minimally.  If you bake it or turn it into applesauce, you’ve processed it even more.  Bagged lettuce is also processed, and so is pasteurized milk.”

Question: What’s the difference between chemistry and food science? 

Answer: In chemistry, you don’t lick the spoon.” 

This message hangs in Dr. Allen’s office, and it truly belongs there since this valuable member of our site’s Advisory Board started her college career as a chemistry major and later switched to the field of food science.  That change was not a big leap; food science, after all, is just one example of chemistry in action.

Editor’s Note:  Below are a food scientist’s recommendations for cooking a turkey so that it comes out tender and moist.  His comments also include interesting recommendations for thawing and marinating the bird.

The author, Dr. Clair L. Hicks, is a food scientist and faculty member of the Department of Animal and Food Sciences at the University of Kentucky.  He is also a member of the Shelf Life Advice Advisory Board.