Gastronomy is the art and science of good eating, encompassing the cultural, social, and economic aspects of food and dining. It goes beyond simply preparing and consuming food; it involves understanding the history, preparation techniques, and sensory experience of cuisine. Key Characteristics / Core Concepts Culinary techniques: methods and skills used in food preparation Food … 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
Cereal science is the study of cereals, grains used to make breakfast cereals and other food products, focusing on their properties, processing, and nutritional value. It involves understanding the composition, structure, and behavior of cereal grains throughout the food production process. Key Characteristics / Core Concepts Grain Composition: Cereals are primarily composed of carbohydrates, proteins, … Read more
Cheese making is the process of transforming milk into cheese using various techniques and ingredients. It involves separating the milk’s solids from the liquid, allowing for the creation of a variety of textures and flavors. Key Characteristics / Core Concepts Milk Selection: The type of milk (cow, goat, sheep, etc.) significantly impacts the final cheese … Read more