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 ...more

Food Science Books

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

In Defense of Food: An Eater's Manifesto

Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking

Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)

Cooked: A Natural History of Transformation

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

Ratio: The Simple Codes Behind the Craft of Everyday Cooking (Ruhlman's Ratios)

Fast Food Nation: The Dark Side of the All-American Meal

CookWise: The Hows & Whys of Successful Cooking, The Secrets of Cooking Revealed

More food science books...

Lists

Books for Environmental Health Specialists

105 books — 8 voters

Imagine Your Life - Wholefood Plant-Based Cookbook by Isaac Butcher

Nuts About... Baking by Victoria Searle-Thomson

Anti-Diet Dietitian Reading List

25 books — 5 voters

The Intuitive Eating Workbook for Teens by Elyse Resch

The Intuitive Eating Workbook by Evelyn Tribole

What 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

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Quotes Tagged “Food Science”

“ Sake is the best when it comes to pairing with seafood. It's often said that Chablis and raw oysters go well together, but I've got my doubts about that. I find a strong off taste lingers after I eat raw oysters and drink Chablis." "Why is that?" "Wine has a lot more sodium in it compared to sake. The sodium compounds are part of what gives wine its fine flavor. But at the same time, I think one of those compounds brings out the fishiness of the seafood. ...more ”
― Tetsu Kariya, Sake

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“ Well then, first would be the abalone and sea urchin- the bounty of the sea! Ah, I see! This foam on top is kombu seaweed broth that's been whipped into a mousse!" "Mm! I can taste the delicate umami flavors seeping into my tongue!" "The fish meat was aged for a day wrapped in kombu. The seaweed pulls just enough of the moisture out of the meat, allowing it to keep longer, a perfect technique for a bento that needs to last. Hm! Next looks to be bonito. ...!" What rich, powerful umami!" Aha! T Well then, first would be the abalone and sea urchin- the bounty of the sea! Ah, I see! This foam on top is kombu seaweed broth that's been whipped into a mousse!" "Mm! I can taste the delicate umami flavors seeping into my tongue!" "The fish meat was aged for a day wrapped in kombu. The seaweed pulls just enough of the moisture out of the meat, allowing it to keep longer, a perfect technique for a bento that needs to last. Hm! Next looks to be bonito. ...!" What rich, powerful umami!" Aha! This is the result of several umami components melding together. The glutamic acid in the kombu from the previous piece is mixing together in my mouth with the inosinic acid in the bonito! "And, like, I cold aged this bonito across two days. Aging fish and meats boosts their umami components, y'know. In other words, the true effect of this bento comes together in your mouth... as you eat it in order from one end to the other." "Next is a row... that looks to be made entirely from vegetables. But none of them use a single scrap of seaweed. The wrappers around each one are different vegetables sliced paper-thin!" "Right! This bento totally doesn't go for any heavy foods." "Next comes the sushi row that practically cries out that it's a main dish... raw cold-aged beef sushi!" Th-there it is again! The powerful punch of umami flavor as two components mix together in my mouth! "Hm? Wait a minute. I understand the inosinic acid comes from the beef... but where is the glutamic acid?" "From the tomatoes." "Tomatoes? But I don't see any..." "They're in there. See, I first put them in a centrifuge. That broke them down into their component parts- the coloring, the fiber, and the jus. I then filtered the jus to purify it even further. Then I put just a few drops on each piece of veggie sushi." "WHAT THE HECK?!" "She took an ingredient and broke it down so far it wasn't even recognizable anymore? Can she even do that?" Appliances like the centrifuge and cryogenic grinder are tools that were first developed to be used in medicine, not cooking. Even among pro chefs, only a handful are skilled enough to make regular use of such complex machines! Who would have thought a high school student was capable of mastering them to this degree! "And last but not least we have this one. It's sea bream with some sort of pink jelly... ... resting on top of a Chinese spoon." That pink jelly was a pearl of condensed soup stock! Once it popped inside my mouth... ... it mixed together with the sea bream sushi until it tasted like- "Sea bream chazuke! ...more ”
― Yuto Tsukuda, 食戟のソーマ 8 [Shokugeki no Souma 8]

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