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A publication by Leo Goeyens, Chairman of the Board

The book GOOD AND BAD FOOD SCIENCE - Separating the wheat from the chaff was published in July. It illustrates some exceptionally ingenious and useful, but also some very unhealthy and dangerous developments. It discusses chemicals, without being a chemistry book.

Every day we are all exposed to an extremely complex mix of chemicals. The inherent health risks require an efficient laboratory strategy. But there's more! Production, processing, packaging and preparation of food should be done ethically. Chemical “cocktails” can undermine our health, and I believe that a correct and honest approach can prevent a lot of misery.

You can order the book through the publisher, Academic and Scientific Publishers. You can also buy a copy at the reception of the Belgian Packaging Institute at the price of € 25,00.