Food Science

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.

Food science brings together multiple scientific disciplines. It incorporates concepts from fields such as chemistry, physics, physiology, microbiology, and biochemistry. Food technology incorporates concepts from chemical engineering, for example.

Activities of food scientists include the development of new food products, design of pro
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On Food and Cooking: The Science and Lore of the Kitchen
The Omnivore's Dilemma: A Natural History of Four Meals
The Food Lab: Better Home Cooking Through Science
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
In Defense of Food: An Eater's Manifesto
What Einstein Told His Cook
Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)
Cooked: A Natural History of Transformation
How Not to Die: Discover the Foods Scientifically Proven to Prevent and Reverse Disease
Culinary Reactions: The Everyday Chemistry of Cooking
What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science
Cooking for Geeks: Real Science, Great Cooks, and Good Food
Science Of Spice
CookWise: The Hows & Whys of Successful Cooking, The Secrets of Cooking Revealed
Fast Food Nation: The Dark Side of the All-American Meal
Intuitive Eating by Evelyn TriboleThe Intuitive Eating Workbook for Teens by Elyse ReschThe Intuitive Eating Workbook by Evelyn TriboleWhat We Don't Talk About When We Talk About Fat by Aubrey Gordon“You Just Need to Lose Weight” by Aubrey Gordon
Weight Inclusive Nutrition
21 books — 1 voter


Tetsu Kariya
Main ingredients: rice, distilled alcohol, brewing saccharides...' what's that all mean?" "During the second World War, something called sanbaizōshu was created as a way to make sake from a small very small amount of rice." "'Sanbaizōshu'?" "Essentially, you take sake made the proper way but then dilute it until it's three times its original volume. Besides water, the main additive is distilled grain alcohol, followed by malt syrup, glucose, and MSG to fix the flavor." "What? You add a completel ...more
Tetsu Kariya, Sake

Miles Hassell
Food commonly eaten for more than 150 years should be innocent until proven guilty, and food invented in the last 150 years is guilty until proven innocent.
Miles Hassell MD

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