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

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

In Defense of Food: An Eater's Manifesto

The Food Lab: Better Home Cooking Through Science

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

Cooked: A Natural History of Transformation

Culinary Reactions: The Everyday Chemistry of Cooking

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

Ratio: The Simple Codes Behind the Craft of Everyday Cooking (1) (Ruhlman's Ratios)

How Not to Die: Discover the Foods Scientifically Proven to Prevent and Reverse Disease

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

Cooking for Geeks: Real Science, Great Cooks, and Good Food

More food science books...

Lists

The Immortal Life of Henrietta Lacks by Rebecca Skloot

Books for Environmental Health Specialists

101 books — 5 voters

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

Nuts About... Baking by Victoria Searle-Thomson

Anti-Diet Dietitian Reading List

24 books — 5 voters

Related Genres

Nonfiction
Science‎
Science
Food
Physics
Nutrition
Chemistry
Agriculture
Physiology
Gastronomy

Microbiology
Home Economics
Biochemistry
Chemical Engineering
Food Safety
Molecular Gastronomy
Quality Control
Food Processing
Food Technology

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Quotes Tagged “Food Science”

“ 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 ...more ”
― Tetsu Kariya, Japanese Cuisine

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“ Hm. A dal bean curry, eh? It looks similar to Chana Masala, a Punjabi dish that uses chickpeas... ! This viscous stickiness...!" "It's Natto!" Gooey texture and savory flavor are melding together inside my mouth! Was natto ever this delicious? "Wait... this is no normal natto! Could it be..." "Yes, sir. This natto I made by hand using charcoal smoke. It's charcoal-aged natto. After I added the natto spores to a batch of soybeans, I stored them in an underground room. There I lit a charcoal fire Hm. A dal bean curry, eh? It looks similar to Chana Masala, a Punjabi dish that uses chickpeas... ! This viscous stickiness...!" "It's Natto!" Gooey texture and savory flavor are melding together inside my mouth! Was natto ever this delicious? "Wait... this is no normal natto! Could it be..." "Yes, sir. This natto I made by hand using charcoal smoke. It's charcoal-aged natto. After I added the natto spores to a batch of soybeans, I stored them in an underground room. There I lit a charcoal fire and then kept the room at just the right temperature and humidity to ferment the soybeans. As this process takes several days to complete, I prepared it ahead of time, over my summer break." "The carbon dioxide generated by the charcoal fire impacts the maturation of the soy proteins. It gives the natto a richer flavor. It also halts bacteria death in the beans, preventing the typical smell of ammonia from developing!" "Did you know all that?" "I heard a little about it once. It's supposed to be a really hard process that takes loads of time to finish!" "And she made it by herself?!" "But that isn't all. There's another flavor--- a deeper, more savory one that resonates across the tongue like a deep bass chord." "Oh, that? As a special hidden seasoning, I added shoyu koji." SHOYU KOJI Instead of salt, soy sauce is added to the koji bacteria and mixed with the rice until thick. Then it is left to ferment at a constant temperature for several weeks. So that's the black stuff that was in that jar! Shoyu koji has over ten times glutamic acid---an umami component--- than shio koji does. I see. While the strong flavor of curry spices drowns out most other seasonings, shoyu koji's flavor is powerful enough to that it is instead a savory magnifier! Her curry takes full advantage of her detailed knowledge of fermentation techniques! It is truly a magnificent dish! "The creamy Japanese-style curry roux has blended in with the natto's gooeyness beautifully!" "The mound of crisp, minced green onion on top is hard to resist as well!" ...more ”
― Yūto Tsukuda, 食戟のソーマ 7 [Shokugeki no Souma 7]

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