GOOD MANUFACTURING PRACTICES AND GOOD CLINICAL PRACTICES: INTERACTIONS AND SIMILARITIES BETWEEN THE STUDIES OF FOOD SCIENCE AND MEDICINE

BODUR A. E.

2014 Annual Conference&Exhibition/Functional Foods, Nutraceuticals, Natural Health Products, and Dietary Supplements, İstanbul, Turkey, 14 - 17 October 2014, pp.228

  • Publication Type: Conference Paper / Full Text
  • City: İstanbul
  • Country: Turkey
  • Page Numbers: pp.228
  • Çanakkale Onsekiz Mart University Affiliated: Yes

Abstract

While medicine deals with the prevention and treatment of diseases, food science tries to produce healthy foods. We can say that the emergence of medicine is so old from food science. The word “Interaction” at the title is used in a positive sense. The results of researches of one of them should be considered in the next study of the other. Studies may give better results under the control of a public authority compared with the studies carried out independently. Situations where these two disciplines collaborate have gained tremendous momentum about food safety. The toxicological studies of FAO/WHO joint committee on food additives under the supervision of United Nations are the most notable examples.
There are similar aspects in the work of the two disciplines. Previously, the great majority of medical studies have consisted of the fight against epidemic diseases. Nowadays, medicine deals with the therapy of difficult and time-consuming disorders such as genetic disorders, birth defects and biochemical diseases ( hormonal, enzymatic disorders, etc. ). Previously, incidents of food-borne infections have been reported. Today, they have ceased to be a problem. Food science is studying on the food processing and preservation methods that don’t damage on the nutrient content of foods.
Nowadays, the most important common point which concerns these two disciplines is still food safety. Food safety briefly covers microorganisms and harmful substances in terms of security. In this study, after giving prior information about good manufacturing practices and good clinical practices, important issues that concern these two disciplines will be discussed. These important issues are shelf life and related technologies, traditional and industrial production, organic food, innovation, refined foods, ppm ( part per million ), eating habits and information of consumers.