About 123 Food Science

What This Is

123 Food Science is a food science education site. Every article follows the same structure:

1. The Quick Answer: 2-3 sentences that directly answer the search query. Good for people in a hurry.
2. The Science: The mechanism explained clearly. Analogies, research, no jargon without definitions.
3. What It Means for You: Actionable takeaways. What to do with this information in your kitchen or your life.

That format came from a simple observation: most food science content is either too shallow (just rules, no explanations) or too deep (requires a food chemistry background to follow). We’re aiming for the middle.

Our Approach

We cite our sources. Claims about research get linked to the research. When evidence is mixed or limited, we say so.

We don’t do fearmongering or dismissal. Both are easy. Both are wrong. A food additive with a weird name isn’t automatically dangerous. A long history of use doesn’t automatically mean safe.

We distinguish evidence quality. Strong evidence looks different from emerging evidence. We label both.

Nutrition science pages carry a YMYL disclaimer. That section is education, not medical advice. Always consult a healthcare provider for personal health decisions.

E-E-A-T Signals

This site is built by people who take food science seriously. Articles are researched using primary sources: peer-reviewed journals, USDA guidelines, FDA positions, and authoritative food science texts including Harold McGee’s On Food and Cooking and Kenji López-Alt’s The Food Lab.

We update pages when the evidence changes. Lastmod dates in the front matter reflect meaningful updates, not cosmetic edits.