Food Science

What is food science?

In food science, principles of product selection, food preparation, and human nutrition are tested for correctness and accuracy, and the results are peer-reviewed and reported as food science. Much of the modern food industry is a product of this study.

Figure 1. Processes and products studied in food science.

Areas of interest that I have noted in food science are shown in Figure 1. Agriculture and industry produce the products that are selected for use in the food preparation process. Agrarian and industrial manufacturing processes aren't part of the study, but are often explored to help understand where food and food additives come from.

Food science focuses on the steps between raw ingredients and the conclusion of the meal service. Note that there is no feedback outside of the success or failure of each step. This open-ended process flow does not take into account effects or costs outside of the limits of study. These are the so-called "externalities"- where water use, pollution, and negative health impacts, etc. are not figured into the metrics of the system. Not considering these factors may not be due to any one factor other than a simple focus on the daily practice of eating and surviving.

History of food science

Food in antiquity

The ancient history of food.

Napoleon's contest

Food science and the Home Economics movement

Modern warfare, modern war food

Food better done fast

McDonald's success is due to disciplined research. Breeding a better potato, checking if frying french fries once before they are frozen makes them firmer, and counting steps in time-and-motion studies of deep fryer stations helped make the restaurant chain the juggernaut that it is today.  ¹ 

The role of nutrition in food science

Molecular gastronomy

Food science reaches its extremes in Molecular Gastronomy. A more precise definition than Wikipedia's would be:

Scientific principles of food preparation are used to create unusual and pleasing dining experiences. Molecular Gastronomy is only limited in its range of sensation by the sophistication of technology. At one time having a blowtorch in the kitchen for carmelizing creme breluee was considered unusual ² .

Food as a physics experiment

Making the meal an experience

Printed food

Notes