✍ Scribed by Peter Schreier; Hans-Ulrich Humpf
No coin nor oath required. For personal study only.
is celebrating its 200th anniversary. It is usually the opportunity to look back and take stock, and the publisher will no doubt do this on many different occasions. We wish to reflect this by taking a look at the history and development of food research. This discipline has its roots in the 19th century, so it not possible to look back over 200 years. At that time, during industrialization there was an increasing number of damaging food scandals which forced Germany's chancellor Bismarck to release one of the world's first food legislations in 1879. In subsequent years, food chemistry developed as an independent discipline; before, food-related topics came under medical, pharmaceutical or chemical research. The historical orientation towards food control continued over many years, until the 1990s. Only in the last ten to fifteen years has food chemistry undergone a change of paradigm from the more or less pure analytical orientation to a multi-and interdisciplinary subject among the Life Sciences. This has led to the situation where at present food-related biological and chemical reactions are extensively investigated at the cellular and molecular level, and correlations between structure and biological function are being investigated in greater depth and scope. Thus, food research has become an integrated part of the Life Sciences.
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