Food Science and Technology
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
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 …
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