Science and Nutrition Fact Sheets | Institute of Food Science and Technology

Science and Nutrition Fact Sheets have been compiled to provide clear, concise and scientifically reliable information on key food science topics. They aim to provide the public or lay reader with a basic understanding of scientific principles. If you have any questions about the series or would like to discuss the content of any of the Food Science Fact Sheets, please contact us!

Sugars

IFST's Food Science Fact Sheet on Sugars answers the following questions:

What are sugars?
What is the function of sugar?
Are there differences between sugars?
Can sugars be replaced?
How much sugar can I consume?
Is sugar bad for you?

Gut Health and the Microbiome

IFST's Food Science Fact Sheet on Gut Health and the Microbiome answers the following questions:

What is the gut microbiome?
Why is the microbiome important?
How does food play a part?
What is the relationship between gut health and other organs?

Protein Food Sources

IFST's Food Science Fact Sheet on Protein Food Sources answers the following questions:

What are proteins?
Why are they important?
Sources
How do they compare?
What does the law say?

Fats and Oils

IFST's Food Science Fact Sheet on Fats and Oils answers the following questions:

What are fats and oils?
What is cholesterol?
Why are fats and oils important?
What is plasticity?
What are government recommendations?

Cereals and Ancient Grains

IFST's Food Science Fact Sheet on the Cereals and Ancient Grains answers the following questions:

Why should we consume cereals?
Usages around the world
The structure of a wheat grain
Dietary recommendations
How does cereal impact Glycaemic Index?
Other benefits of cereals and grains
What are the allergen risks and intolerances?