Our notion of how food is produced in the 21st century does not coincide with reality. Controls, limits and customer information ensure that our food is as safe as it had never been before in history. But do you still know who does the controls and how they are done? Do you know what the limit values mean, who can be trusted and which customer information is reliable? Newton provides you with an overview.

In part two, Newton shows the current scientific possibilities and risks in the field of food technology and how they affect our dispositions. At that, the effect of foodstuff, additives and other substances can differ from person to person.

Let's go on a journey from the plate, through trade and processing companies to the farm and from the shopping cart through the mouth to the brain.