Event 1: LASER
For the first event of this course, I had the opportunity to participate in Professor Landecker’s presentation for the LASER event. As someone with almost no biology and food science background, I learned quite a lot from this event. Professor Landecker’s presentation explained the usage and definition of emulsifiers, gums, and clouding agents and shed more light on different food classes. Figure 1: Beginning of the presentation by Professor Landecker. Credit: Professor Hannah Landecker One thing from the event that stood out to me and enabled my brain to connect the dots between the event and our course was the discussion on the NOVA food classification system. The NOVA system “assumes that the extent and purpose of processing to which food is subjected determines its nutrient content and other attributes” ( Nupens, 2023 ). This classification consists of four groups: unprocessed or minimally processed foods, processed culinary ingredients, processed foods, and ultra-processed foo...