Food Science

Has it ever occurred to you just how odd it is that we know so little about what we eat? Each day we feast on cereal, bread, salad, soup, chicken, cheese, apples, ice cream, and more.Over the course of our lives, each of us has eaten thousands of different foods.We have tasted their saltiness and sweetness, crunched their crispness, chewed their fleshiness, swallowed them, and incorporated their nutriment into our bones. Yet despite this biologically intimate and everyday physical connection, most of us have little idea where our foods come from,who raised them, and what went into making them.

I hope that you’ll find this section more reader-friendly and more useful in explaining food science concepts. It is designed to present principles of food science with you, the common reader in mind. Subsequent postings shall talk about views on biotechnology, functional foods, nutraceuticals, phytochemicals, and medicinal foods.

To stay abreast of consumer concerns, the main topics are presented as well as point our culinary applications of the food science principle discussed. More information is available in other posts relating to such topics as food chemistry, food engineering, food packaging, food preparation, food safety, food technology, nutrition and quantity foods, product evaluation, and in references cited at the end of each post.