Tag: Food biology

Research indicates that between 4% and 14% of the population perceive the taste of coriander as unpleasant, with many describing it as soapy. This polarizing sensory experience is not a matter of pickiness but is largely attributed to genetic factors.

According to the World Health Organization, an imbalanced diet is a leading cause of premature death globally. This startling fact highlights **why it is important to understand the nutritional content of food biology**, moving beyond a simple calorie count to grasp the profound biological effects our food has on our bodies.