Molecular gastronomy is the scientific study of culinary transformations, applying principles from physics and chemistry to cooking. It involves exploring the physical and chemical changes that occur during food preparation. Key Characteristics / Core Concepts Use of scientific techniques: Employing techniques like spherification (creating tiny spheres of liquid), foams, and gels to modify food textures … Read more
Food science is the discipline applying scientific principles and methodologies to the study of food production, processing, preservation, and safety. It encompasses various fields, focusing on the chemical, biological, and physical properties of food and how they interact during production and consumption. Key Characteristics / Core Concepts Understanding food composition (nutrients, water, etc.) Food processing … Read more
Food chemistry is the study of chemical processes and interactions that occur within food during its production, processing, storage, and consumption. It encompasses the analysis of food composition and the chemical changes that affect food quality, safety, and nutritional value. Key Characteristics / Core Concepts Chemical Composition: Food is composed of various chemical compounds like … Read more