30 FOR 30 TOK

Everyone eats. Everyone has been told what to eat. And the science of food, it turns out, is far more contested, far more influenced by commercial interests, and far more culturally embedded than the confident claims of dietary guidelines suggest. This book examines food science with the rigour it deserves.

30 For 30 TOK: IB Food Science and Technology is the eighteenth book in the 30 For 30 TOK series, which pairs thirty IB diploma subjects with thirty searching questions about the nature of the knowledge it produces. This volume focuses on the IB Food Science and Technology course, asking questions about nutritional science, food safety, food technology, and the relationship between scientific knowledge and the cultural, commercial, and ethical dimensions of food.

From the reversals of dietary science to the epistemological challenges of food safety regulation, from the public rejection of GM foods despite scientific consensus to the question of whether food science can ever fully account for what food means, the thirty questions in this book press on what we know about food and how confidently we can hold that knowledge. Sample responses model what careful, critical engagement with food science and its foundations looks like in practice.

Designed for IB Food Science and Technology students, teachers, TOK educators, and anyone who has ever wondered whether the dietary advice they have been given is as reliable as it sounds.