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This article is from the Food Science FAQ, bypking123@sympatico.ca (Paul E. J. King) with numerous contributions by others.

2. Wouldn't our food be even better without scientists and technologists interfering with it?

No. It is the scientists and technologists, working in
universities and research establishments, in industry, as consultants
to industry, and in enforcement and government agencies, who extend
the frontiers of knowledge about the properties and behaviour of food;
apply increasing knowledge to the development of the present (and
future) wide variety of safe and attractive foods; design and operate
quality assurance systems to ensure that quality and safety are
maintained during the manufacture, distribution and retailing of
foods; operate surveillance systems to ensure that legal, quality and
safety requirements are being met.

 

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