Food Processing and the Shape of Human Energy Gain | Rachel Carmody @TheLeakeyFoundation
Food Processing and the Shape of Human Energy Gain | Rachel Carmody  @TheLeakeyFoundation
Uploaded November 2021 | Updated September 2026, 1 week ago
All human cultures process food extensively by cooking and non-thermal means, a feature that makes us unique among species. Why is food processing so universal? When did it begin? And why might it threaten our health today? In this lecture, Leakey Foundation grantee Rachel Carmody presents evidence from diverse fields, showing that food processing increases the calories we extract from the diet, leading to competitive advantages in the past and challenges for our present and future.

“Food Processing and the Shape of Human Energy Gain” was presented at the California Academy of Sciences on 12/8/2015 as part of The Leakey Foundation’s Speaker Series program in partnership with the California Academy of Sciences.

Sponsored by:
Ann and Gordon Getty
Camilla and George Smith

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Food Processing and the Shape of Human Energy Gain | Rachel Carmody

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