Food science in our Book Corner

On Sunday 26.01 The Book Corner hosted an engaging gathering on food science, safety, and hygiene, with food science expert Tania Abi El Hessen as our speaker. We covered essential topics such as proper food handling, contamination risks, and best practices for maintaining hygiene in the kitchen. Tania explained the three different types of contamination: Physical, Chemical and Biological. She explained each one, the physical being related to physical damage, like breaking a tooth, the chemical being related to molecules, and biological being related to our body. After that, we spoke at length about the importance of hygiene, but the conversation also took a deeper turn into specific food components. For instance, Tania explained the differences between extra virgin olive oil, virgin oil, regular oil, and hydrogenated oil, highlighting how cultivation and processing affect their quality. She also talked about salt—how it’s extracted, its historical significance for different nations, and the varying percentages of iodine used in diets across the world. Seeing that this is a huge subject, with infinitely many things to discuss, we decided to prepare a proper project about food science, in which we help people learn, understand and discern the food they eat!Last Sunday, Book Corner hosted an engaging gathering on food science, safety, and hygiene, with food science expert Tania Abi El Hessen as our speaker. We covered essential topics such as proper food handling, contamination risks, and best practices for maintaining hygiene in the kitchen. Tania explained the three different types of contamination: Physical, Chemical and Biological. She explained each one, the physical being related to physical damage, like breaking a tooth, the chemical being related to molecules, and biological being related to our body. After that, we spoke at length about the importance of hygiene, but the conversation also took a deeper turn into specific food components. For instance, Tania explained the differences between extra virgin olive oil, virgin oil, regular oil, and hydrogenated oil, highlighting how cultivation and processing affect their quality. She also talked about salt—how it’s extracted, its historical significance for different nations, and the varying percentages of iodine used in diets across the world. Seeing that this is a huge subject, with infinitely many things to discuss, we decided to prepare a proper project about food science, in which we help people learn, understand and discern the food they eat!

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