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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 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
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“
If you draw the full length of the blade through the fish in one gentle sweep, the resulting cross section is smooth and the cells are cleanly cut.
But if you force the blade down on the fish to cut it, the cross section becomes ragged and the cells are squashed.
If the surface of the slice is rough, more of the fish is exposed to air, and so it oxidizes faster and its flavor deteriorates.
This becomes even more apparent with water-chilled sashimi. The ragged surface of the slices allows the wat
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― Japanese Cuisine
― Japanese Cuisine
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Calgene's FlavrSavr tomato was the first genetically modified whole food. When Calgene brought it to the FDA in 1992, the tomato was subjected to $2 million-worth of testing by the FDA on top of the testing done by Calgene. In a public meeting the FDA scientists brought the results of their extensive and sophisticated chemical analyses to a panel of external advisers; the panel included representatives of public interest groups and industry, as well as scientists whose specialties ranged from nu
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artist: Marisol Ortega
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