3 Food

The topic of food is incredibly rich in opportunities to employ physics. A starting point could be the development of models of the processes for the bio-synthesis of nutrients, especially photosynthesis of carbohydrates at the base of the food chain. The next level is to explore physical aspects of metabolism and how this gives us insight in healthy nutrition. Of course, for human consumption and enjoyment, food must be prepared in various ways: mixing, cooking, etc. A whole science of cooking has emerged that incorporates active areas of research in soft matter physics, so-called “molecular gastronomy”, etc. Next, consider how food is grown and harvested: how are methods of farming developing to be efficient in energy, water, fertilizers, and weed and pest control while improving nutritional value? What physical resources support new methods of farming, such as vertical farms and aquaculture? How does physics enable advances in palatable and nutritional substitutes for meat? Once food is produced, how is it effectively harvested – in developed countries with access to advanced machinery including robots and in developing regions where human labor remains an essential element? How can the safety of workers be improved in the various stages of food production? How do networks for food transportation, preservation, and distribution improve access to food for all people, ranging from those who live in regions particularly vulnerable to weather changes to people living in so-called “food desserts” in cities? Finally, what physical methods maintain and improve food safety, eliminating pathogens and detecting physical and chemical contaminants? The next time you enjoy a favorite meal and beverage, think about applications of physics that provide the widest possible number of people both basic nutrition and robust enjoyment of food and drink.