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Molecular gastronomy is the scientific approach of cuisine from primarily the perspective of chemistry. The composition (molecular structure), properties (mass, viscosity, etc) and transformations (chemical reactions, reactant products) of an ingredient are addressed and utilized in the preparation and appreciation of the ingested products.
Food scientists working in Australia A food science laboratory. Food science is the basic science and applied science of food; its scope starts at overlap with agricultural science and nutritional science and leads through the scientific aspects of food safety and food processing, informing the development of food technology.
Historically, the definition of a scientific instrument has varied, based on usage, laws, and historical time period. [1] [2] [3] Before the mid-nineteenth century such tools were referred to as "natural philosophical" or "philosophical" apparatus and instruments, and older tools from antiquity to the Middle Ages (such as the astrolabe and pendulum clock) defy a more modern definition of "a ...
The bun, filling, and sauces of a common veggie burger, deconstructed as separate elements of a single assembly. A deconstructed cheesecake. Deconstructed cuisine, or deconstructivism, is a style and theory of experimental cuisine which seeks to deconstruct the cooking and preparation of food, drawing both from the scientific study of molecular gastronomy and from the culinary arts of leading ...
Distillation, also classical distillation, is the process of separating the component substances of a liquid mixture of two or more chemically discrete substances; the separation process is realized by way of the selective boiling of the mixture and the condensation of the vapors in a still.
Homogenization (from " homogeneous;" Greek, homogenes: homos, same + genos, kind) [5] is the process of converting two immiscible liquids (i.e. liquids that are not soluble, in all proportions, one in another) into an emulsion [6] (Mixture of two or more liquids that are generally immiscible). Sometimes two types of homogenization are ...
Surface chemistry of cooking. In cooking several factors, including materials, techniques, and temperature, can influence the surface chemistry of the chemical reactions and interactions that create food. All of these factors depend on the chemical properties of the surfaces of the materials used. The material properties of cookware, such as ...
Petri dish. A glass Petri dish with culture. A Petri dish (alternatively known as a Petri plate or cell-culture dish) is a shallow transparent lidded dish that biologists use to hold growth medium in which cells can be cultured, [1][2] originally, cells of bacteria, fungi and small mosses. [3] The container is named after its inventor, German ...