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Asked by 655fscd32 to Andrew, Dilip, Emma, John, Ruth on 16 Nov 2015.
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Emma Feeney answered on 16 Nov 2015:
All of us would love to think that our work will make the world a better place at least in some small way. Some of the work that I do touches on different aspects of this, whether through contributing to the creation of healthier or ‘functional’ foods that can improve aspects of health like blood pressure, or better glucose control. Another way is to better understand what tastes good in foods to help scientists make tastier, affordable foods in the future. Finally, another way is through understanding how different people’s bodies react to different tastes and nutrients. Knowing this can help scientists provide ‘personalised nutrition’ to different groups of people in the future for optimum health.
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Dilip Rai answered on 16 Nov 2015:
Certainly that is the end goal of our food research. To make a healthier, happier society and people to live longer.
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John Gleeson answered on 16 Nov 2015:
I really do hope so! It’s lovely to see the fact that all of us scientists in this section work on different areas but it all touches on improving people’s health, wellbeing or happiness.
And let’s be honest if helping people be happier and healthier isn’t making the world better I dunno what is! 🙂 🙂
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Andrew Quigley answered on 17 Nov 2015:
I’d like to think so anyway. There’s not much point in research if it doesn’t benefit people in somehow. Sometimes it can benefit people in ways that you haven’t even thought of!
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Ruth Hamill answered on 17 Nov 2015:
Its important to always keep the potential real world application of your research in mind, especially when you are working in an applied science area, like food science – the impact is very important.
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