Comment by samatman

You could just work with the analogy, if you wanted.

"Food science" is all about engineering food to be addictive. Which, sure, it's what 'consumers want', but it isn't what people need.

The line between sprinkling MSG on corn chips fried in cheap seed oils, and sprinkling crack on cookies, is a fine one.

When I hear "baker" I picture a millennia-old activity carried out on a human scale. I don't picture an enormous factory churning out least-common-denominator starches, jacked up with sugar, seed oils, and dough conditioners.

Sure, they don't bake most of the bread. But that is clearly what OP was referring to, and you don't have to refuse to get their point.