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(part of) The food science and technology building of Wageningen University.

Food science is a study concerned with all technical aspects of food, beginning with harvesting or slaughtering, and ending with its cooking and consumption. It is considered one of the life sciences, and is usually considered distinct from the field of nutrition.

Contents

Examples

Examples of the activities of food scientists include the development of new food products, design of processes to produce these foods, choice of packaging materials, shelf-life studies, sensory evaluation of the product with trained expert panels or potential consumers, as well as microbiological and chemical testing. Food scientists at universities may study more fundamental phenomena that are directly linked to the production of a particular food product and its properties. In the U.S., food science is typically studied at land-grant universities.

Food science is a highly interdisciplinary applied science. It incorporates concepts from many different fields including microbiology, chemical engineering, biochemistry, and many others.

Some of the subdisciplines of food science include:

The main organization in the United States regarding food science and food technology is the Institute of Food Technologists (IFT), headquartered in Chicago, Illinois, which is the US member organisation of the International Union of Food Science and Technology (IUFoST). The European national organisations are organised into the European Federation of Food Science and Technology (EFFoST), based at Wageningen University, the Netherlands.

Some popular books on some aspects of food science or kitchen science have been written by Harold McGee and Howard Hillman.

In the October 2006 issue of Food Technology, 2006-07 IFT President Dennis R. Heldman noted that the IFT Committee on Higher Education gave the current definition of food science as follows: "Food Science is the discipline in which the engineering, biological, and physical sciences are used to study the nature of foods, the causes of deterioration, the principles underlying food processing, and the improvement of foods for the consuming public."[1]

See also

References

  1. ^ Heldman, Dennis R. "IFT and the Food Science Profession." Food Technology. October 2006. p. 11.
  • Wanucha, Genevieve. "Two Happy Clams: The Friendship that Forged Food Science". Food Technology. November 2009. p. 88.

External links


Wikibooks

Up to date as of January 23, 2010
(Redirected to Food Science article)

From Wikibooks, the open-content textbooks collection

Another science which would perhaps be the most comprehensive way to not only use analytical skills, but teacher the general population that are not scientists how to methodically cook almost anything by learning simple facts and concepts.


Unlike Home economics, the commonly referred to class in high school about cooking food, the aim of this book is to use a hopefully illustrative style to teach about the basic chemical and physiological composition of food. Using the alton brown guide to molecular gastronomy, we aim to teach you how food is generally made.

Of course, our mission is to

"Teach you how to cook, not simply teach you how to read recipes"

Health and Safety

  1. Propers Utenstil technique
  2. Heat
  3. Ingredients
  4. Design Of Cooking ware materials

What you need to do first to make sure your safe

Table of Food Elements

Perhaps POETS knew something about the greater things in life.
  1. Proteins-Basically your meats and vegetables
  2. Oils-From corn oil to olive oil
  3. Emulsifiers-Make water and oil the best of friends
  4. Thickeners-Make it go slower
  5. Solvents-Takes out the flavor and incorporates everything.
  6. The dry works


Areas of the Food Kingdom-explanation of what they are

  1. Chicken-perhaps the most used ingredient
  2. BeefporkAlso another common ingredient
  3. soupWholesomeness is just a pot away
  4. AmericanA blend of popular american foods.
  5. /food kingdom/saucesSauces
  6. Time Food

Food Preparation methods-in generality How size might affect other processes

  1. Marinades
  2. Brines

Hot Methods

The Range-history

  1. Boiling-Using water and other ingredients to heat it with water
  2. Braising-cooking an item in a liquid, usually a sauce
  3. Frying-Use a fat/oil to give a crisp texture
  4. Steaming-Use water wapor to cook vegetables
  5. Sauteing-Induce caramelizing or browning
  6. Sweating-Decrease the amount of moisture

The Range

  1. Baking

The grill

  1. Grilling-get that char coal or propane taste.
  2. Smoking-Use smoke to cook food


No Tool Methods to cooking If you kill the microbes, everone is happy

Liming Since its an acid, it also kills the microbes. [[Food Science/Cooking Methods/notool#salting| Kills Microbes by making it a inhospitable environment.

Makeshift Kitchen Gadgets

When You can't afford the actual thing, make it yourself.

  1. barbecue smoker Using a garden pot and others, smoke food
  2. Food Drier Dry Food with dehydrators
  3. Make Vinegar Make Vinegar
  4. Flour Sift Sift Flour like a pro
  5. Cheese Cuttter cut it easily
  6. Nut breaker a vise is all you need
  7. Ice Cream Maker make ice cream without an ice cream maker

Links

-Good Eats -Molecular Gastronomy








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