It is true that many people are utterly divided on the need to teach food science at school. Some people argue that students should pursue culinary courses, while I side with others who support the idea of focusing on core subjects. 

On the one hand, profound knowledge and deep insights into food constituents encourage students to become more health-conscious. As they are well-versed in food science, which offers them methods to differentiate between healthy and unhealthy ingredients, they can reduce their consumption of protein, fats and carbohydrates. Thanks to hands-on experience in cooking classes, they are more likely to make modifications to their daily diets, preventing diseases such as obesity or diabetes. Secondly, as students are instructed on food hygiene, they can protect themselves from foodborne illnesses. For example, they can learn how to treat raw materials properly before cooking, which protects themselves from food poisoning. 

On the other hand, I am of the opinion that school time should be allocated to compulsory subjects. As the foremost purpose of schooling is equipping students with essential knowledge for entrance exams, students should be dedicated to learning main fields such as mathematics, literature and physics. Furthermore, schoolers are now being put under enormous pressure from onerous assignments, if food science is introduced to school curriculum, students will have to shoulder heavier workloads. This hardship can make students stressed, affecting their school performances.

In conclusion, despite the advantages that understanding about food and cooking can offer to students, I am more convinced that in the midst of teaching food science and following test-oriented curricula, advocacy should be provided for the latter tendency. 

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