Food science and technology is a field that includes research and development that affects our daily lives. It involves many different areas, including sensory attributes of foods, molecular gastronomy, occupational opportunities, and more.
Molecular gastronomy is a science of cooking that uses physical and chemical changes during cooking. It involves blending ingredients with expert skills to achieve desired effects. This process may result in a fusion of flavor, a texture change, or an enlightening sensory experience.
Several chefs have played a role in the development of molecular gastronomy. Some of the early pioneers are Marie-Antoine Careme, Ferran Adria, and Heston Blumenthal. In addition to their culinary expertise, they all studied the impact of their techniques and the ingredients they used.
The most obvious example is spherification. Spherification involves dropping a flavorful base into a calcium chloride solution, which produces round gel pearls with liquid centers. They burst with intense flavors in the mouth.
Another example is deconstruction. Breaking down a dish into its component elements allows chefs to create unique plating methods and creative edibles.
A growing trend in the food industry is to focus on the sensory attributes of foods. The sensory attributes are components of a food’s quality and appeal. They include texture, taste, consistency, and appearance.
Sensory evaluation is an essential component of food research. It measures responses to various products, and provides a basis for making decisions.
New product development is also a focus of sensory analysis. During this stage, consumers’ reactions …Food Science and Technology READ MORE