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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.
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 ...
Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food.This includes the study of microorganisms causing food spoilage; pathogens that may cause disease (especially if food is improperly cooked or stored); microbes used to produce fermented foods such as cheese, yogurt, bread, beer, and wine; and microbes with other useful roles, such as producing ...
Food scientists working in Australia A food science laboratory. Food science (or bromatology [1]) 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.
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 ...
Food processing. Food processing is the transformation of agricultural products into food, or of one form of food into other forms. Food processing takes many forms, from grinding grain into raw flour, home cooking, and complex industrial methods used in the making of convenience foods. [1] Some food processing methods play important roles in ...
The use of plasma- and laser-based methods is increasing. An interest towards absolute (standardless) analysis has revived, particularly in emission spectrometry. [citation needed] Great effort is being put into shrinking the analysis techniques to chip size. Although there are few examples of such systems competitive with traditional analysis ...
Food engineering is a scientific, academic, and professional field that interprets and applies principles of engineering, science, and mathematics to food manufacturing and operations, including the processing, production, handling, storage, conservation, control, packaging and distribution of food products. [1][2] Given its reliance on food ...