La influencia de la tecnología y los alimentos.

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The general tone is, according to the British analysis, "anxiety, uncertainty and, in some cases, rejection," although certain groups feel that this is another part of the "primary production" of food. The rejection is caused mainly by the level of understanding, which is low, except for the attitude towards functional foods perceived as healthy and with minimal risk. Information plays a key role in this process. According to the results of the "Eurobarometer 2001: Science and Technology in Europe" held about 1,000 people in each Member State of the EU (except Germany, the United Kingdom and Luxembourg), Europeans believe that the information they receive on science and technology in general it is "poor", although respondents "45% think it is interested".

In the field of food industry, 50.6% of the reproaches "focus on science," although 44.6% believe that it has "sufficient information" to decide. In another investigation, this time developed between 1999 and 2000 by the Office of Science and Technology in London, entitled "Science and public: a review of scientific communication and public attitude," most British consumers emphasize that scientists and engineers are not "really like us" and some even admit that rely on "try things without evaluating the potential risks."

Lost of control

Changing eating habits that has occurred in recent years, a period that is increasingly valued 'natural' versus 'manipulated', with less technological input in production it has resulted in greatly fact that some of these technologies look with some suspicion. This is particularly the case of GMOs. Although Spanish consumer confidence towards this type of food is scarce, it is increasing slowly but steadily, according to data Consumption Barometer 2007, sociological report conceived by Eroski Foundation.

According to a study conducted by experts from the University of Ghent (Belgium), consumers do not perceive positively the current food production, in which there is an important role of technology, and this contributes to the acceptance is low. The work should be based to increase, experts say, to improve communication about the techniques used both as the impact on food and choice, freely, whether or not access this type of food. This would be to give greater support to the implementation of food biotechnology to "public opinion" understand concepts linked to genetic engineering, according to a report of the Technical Cooperation Network on Plant Biotechnology (REDBIO).

This report collected in 2001 the need to make clear to consumers that this technology aims to "improve crop" and that the amendment "is neither new nor dangerous." In this line the Cartagena Protocol, the first international agreement that aims to ensure an adequate level of protection for the safe transfer, handling and use of GMOs expressed.

FOOD SCIENCE BEHIND

Complicity that has occurred in recent years between technology and food is evident in developments such as:

nanotechnology

Nanotechnology is the science that works on a scale of nanometers (a nanometer is one thousandth of a millimeter). There is some interest in using this technique to improve food preservation, as lengthen its freshness for longer and with the same quality. Science of the minute can also be applied to improve absorption of vitamins or reduce fat or salt content in food.

Functional Foods

These are foods that are added one to several ingredients with beneficial effects on human health. An example could be probiotic yogurts, enriched milks or products enriched with antioxidants.

Genetically modified foods (GMOs)

Genetic modification involves altering the genes of a plant, an animal or a microorganism or insert genes from another organism. Some foods from this technique can be marketed in the EU.

cloned animals

This type of reproduction, based on DNA technology involves the creation of an animal that is an exact genetic copy of another and reproduces the physiological and biochemical aspects of a cell throughout the body. The aim is to create an animal with the same genetic makeup that her firstborn. This technique applied to animals intended for human consumption has spent years creating controversy over whether it is safe or not. In U.S.A. Health authorities have long valued the quality and safety of these foods.

Irradiation

This technique can be used to eliminate pathogenic bacteria responsible for food poisoning. Can delay the ripening of the fruit and, consequently, their deterioration. This is a process that produces a similar effect pasteurization.

Annexed

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Bibliographical sources

http://www.consumer.es/seguridad-alimentaria/sociedad-y-consumo/2009/04/08/184560.php#sthash.PEJQoZf3.dpuf

http://www.consumer.es/seguridad-alimentaria/sociedad-y-consumo/2009/04/08/184560.php#sthash.PEJQoZf3.dpuf

http://www.cruzrojahuesca.org/infomayores/influencia-de-la-tecnologia-alimentaria-sobre-el-valor-nutritivo-de-los-alimentos/