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
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On Food and Cooking: The Science and Lore of the Kitchen
The Omnivore's Dilemma: A Natural History of Four Meals
The Food Lab: Better Home Cooking Through Science
What Einstein Told His Cook
In Defense of Food: An Eater's Manifesto
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)
Cooked: A Natural History of Transformation
What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science
Cooking for Geeks: Real Science, Great Cooks, and Good Food
Culinary Reactions: The Everyday Chemistry of Cooking
CookWise: The Hows & Whys of Successful Cooking, The Secrets of Cooking Revealed
Gastrophysics: The New Science of Eating
Ratio: The Simple Codes Behind the Craft of Everyday Cooking (Ruhlman's Ratios)
Science Of Spice
Intuitive Eating by Evelyn TriboleThe Intuitive Eating Workbook for Teens by Elyse ReschThe Intuitive Eating Workbook by Evelyn TriboleWhat We Don't Talk About When We Talk About Fat by Aubrey Gordon“You Just Need to Lose Weight” by Aubrey Gordon
Weight Inclusive Nutrition
21 books — 1 voter


Miles Hassell
Food commonly eaten for more than 150 years should be innocent until proven guilty, and food invented in the last 150 years is guilty until proven innocent.
Miles Hassell MD

We slurped cool briny oysters wrapped in a gossamer sheet of warm pancetta fat and topped with a sweet green pistachio emulsion. We frantically scooped up disappearing clouds of Parmesan "air" with muesli. We popped bubbles of melon caviar between our tongues and the roofs of our mouths. We crunched down on delicate coils of sweet and salty olive oil spring candy. It was delicious, surprising, strange, and fun to eat this food. ...more
Laurie Woolever, Care and Feeding: A Memoir – A Candid, Funny, and Devastating Story of the Food World and a Cultural Reckoning

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