Dr. Kiki talks about how fermentation creates energy.

Video: Fast food: Science of speed eating

July 5: Tim Janus, ate nine donuts in 10 minutes. His record in the sport is 4lbs in six minutes. But what are the effects on the body? (Today Show)

Fudge Science

The scientific explanation behind Fudge

Chocolate

Chocolate comes from a tree. Mmm, trees.

Ljubljana, Biotechnical Faculty, Food Science and Technology Dept., Autumn 2006

The Maillard Reaction

What do steak, coffee beans, caramel, and toast have in common?

Leavening

Have you ever wondered why some cookies stay flat and some rise?

Google Directory - Science > Technology > Food Science
Food Science Australia - http://www.foodscience.csiro.au/ Lists universities, associations and organizations working in the subject, and food law, regulations and consumer …

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Name announced for New Crown Research Institute - Scoop
The CEO-designate of the new Crown Research Institute that will be formed on 1 December through the merger of HortResearch and Crop & Food Research, Peter Landon-Lane, today announced a name for the new CRI. Mr Landon-Lane, currently CEO of …

raking cacao

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rotating cacao with our feet

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view from Tena

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bags of cacao

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Food Science Department - Purdue University
Food Science @ Purdue University - Food Chemistry, Food Microbiology, Food Processing. … Welcome! The Department of Food Science is working diligently to update its database to …

Shirley Corriher puts science, food in the blender - Atlanta Journal Constitution
Shirley Corriher’s first Thanksgiving away from home became an unintended science project. The Atlanta native was living in New York and wanted to impress her new husband with something special. She passed on turkey and went with duck. “I love …

visiting kallari communities

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The Science of Good Food: The Ultimate Reference on How Cooking Works

The science of cooking is the most fascinating and influential development in cuisine.

Award-winning chefs and cutting-edge restaurants around the world are famous for using the principles of chemistry and physics to create exciting new taste sensations. From Ferrán Adrià of El Bulli restaurant in Spain to Homaro Cantu of Moto in Chicago, great chefs combine unexpected textures and flavors with secrets of new cooking techniques in great dishes.

This is the first reference to bring the science of food to home cooks and professional chefs alike. Organized from A to Z, this highly readable book has more than 1,800 entries that clearly explain the physical and chemical transformations which govern all food preparation and cooking. Entries vary from agriculture and food safety to animal husbandry and flavor science.

Each entry begins with an explanation of the science behind the food, equipment or cooking method. Extensive cross-references encourage the reader to delve more deeply into topics of interest.

More than 200 illustrations and photographs help home cooks visualize the basic principles of food science. Also included are 100 recipes that demonstrate those principles, from how deep-frying works to how to keep red cabbage from turning blue.

The Science of Good Food provides straightforward explanations of the what, the how and the why of food and cooking, encouraging cooks at all levels to be more confident and creative.

Author: David Joachim, Andrew Schloss, A. Philip Handel
Paperback:  576 pages
Company: Robert Rose  (2008-10-10)
ISBN: 0778801896
List Price: $37.95
Amazon Price: $23.78
Used Price: $28.07

Holiday Gift Guide - Food Science
I have two food science books to tell you about. They have two different approaches and aren’t duplications of each other, but can cover similar subjects in different ways. You could buy both (not necessary, but still), you would have …

It's over.
Welcome to my blog =D Im Elizabeth here, if you all does not know. Currently studying in TP- applied food science and nutrition. My dream school is NUS-Food science and tech. Was born in the year of 20 sept 1989. So im 19 this year =D …

Food Science & Technology « Indian Education
The study of food science and its application in manufacturing and preservations of food products comes under Food technology course. It’s basically a branch of science which emphasizes upon the study of the physical, chemical, …

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Food Science: University of Wisconsin - Madison
Food Science Department at the University of Wisconsin-Madison … Map & Directions. Campus Map. Parking on Campus. Department of Food Science Babcock Hall

Refugees in Zambia risk hunger as WFP cuts back on aid: UNHCR
Lusaka, Zambia - The decision by the United Nations World Food Programme (WFP) to phase out food aid to refugees in two camps in Zambia will leave about 3,000 people vulnerable to hunger, the United Nations High Commission for Refugees (UNHCR) said T…

Vietnam finds three more melamine-tainted milk products
Hanoi - Vietnamese health authorities have found the industrial chemical melamine in three brands of powdered milk imported from Australia, health officials said Friday. Nguyen Thi Khanh Tram, deputy director of Vietnam’s Food Safety and Hygiene Depa…

Food Science @ Penn State!
Department of Food Science, at the Pennsylvania State University. Food Science Experiments and Learning Opportunities for Students of All Ages!

Understanding Food Science and Technology (with InfoTrac )
UNDERSTANDING FOOD SCIENCE AND TECHNOLOGY is a comprehensive introductory level text that provides thorough up-to-date coverage of a broad range of topics in food science and technology. The text begins with an explanation of the interdisciplinary nature of food science (including biology, engineering, chemistry, and physics) and describes avenues of advanced study in the field. The text explores key food commodities and food composition with an emphasis on the functional properties of each commodity. Three chapters on food chemistry cover the chemical and physical properties of foods through the use of many easy to understand figures, tables, and illustrated concepts. Next the text includes an overview of food law that provides historical perspective as well as the latest information on nutrition labeling and food regulation. Thorough coverage of processing methods in included in all major food commodities as well as a background in microbiology and fermentation, food handling and safety, food contamination, HACCP principles and toxicology. The final chapters cover food engineering concepts and applications, biotechnology and the field of sensory evaluation and food product development with coverage of marketing principles.

Author: Peter Murano
Hardcover:  504 pages
Company: Brooks Cole  (2002-09-25)
ISBN: 053454486X
List Price: $125.95
Amazon Price: $73.98
Used Price: $43.78

On Food and Cooking: The Science and Lore of the Kitchen
Harold McGee’s On Food and Cooking is a kitchen classic. Hailed by Time magazine as “a minor masterpiece” when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they’re made of, and how cooking transforms them into something new and delicious.

Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.

On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as “molecular gastronomy.” Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.

Among the major themes addressed throughout this new edition are:

• Traditional and modern methods of food production and their influences on food quality
• The great diversity of methods by which people in different places and times have prepared the same ingredients
• Tips for selecting the best ingredients and preparing them successfully
• The particular substances that give foods their flavors and that give us pleasure
• Our evolving knowledge of the health benefits and risks of foods

On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

Author: Harold McGee
Hardcover:  896 pages
Company: Scribner  (2004-11-16)
ISBN: 0684800012
List Price: $40.00
Amazon Price: $22.75
Used Price: $17.16

Food Bites: The Science of the Foods We Eat

Food Bites is an easy-to-read, often humorous book on the scientific basis of the foods we eat, and answers those pesky, niggling questions such as: Is the quality of beer really affected by the type of water used? and Processed foods: good or bad? Readers will be captivated by this superbly written book, especially so as their guides are Professor Richard Hartel, professor of Food Engineering at UW-Madison, along with his daughter, AnnaKate Hartel. Professor Hartel has for the last four years penned a witty and illuminating column on all aspects of food science for the Capital Times of Madison, and his weekly wisdom has now been collected into a single publication. With a huge and growing interest in the science of food, this treasure trove of knowledge and practical information, in 60 bite-sized chunks, is sure to be a bestseller.

Author: Richard W. Hartel, AnnaKate Hartel
Hardcover:  190 pages
Company: Springer  (2008-08-28)
ISBN: 0387758445
List Price: $22.95
Amazon Price: $13.77
Used Price: $16.18

Food science and food technology information from IFIS Publishing
A gateway to free and subscription based information relating to food science, food technology and food-related human nutrition, including feature articles, minireviews, internet …

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Wylie Dufresne explains food science at his WD-50 restaurant.

Ljubljana, Biotechnical Faculty, Food Science and Technology Dept., Autumn 2006

Teflon

The slipperiest stuff known to man, Teflon has made a tremendous impact on the world.

Cornell University, Ithaca, New York: Department of Food Science
Staff listing, available positions, research, education materials, department and student information, undergraduate and graduate programs.

Chubby Bunny Show

Adil, Odd and Moon’s Food Science Project. First year Second SememesterAuthor: naomi8707Tags: Food Science Project Posted: 21 April 2008Rating: 0.0Votes: 0

Fudge Science

The scientific explanation behind Fudge

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Knowledge of food science is applicable to all persons, in diverse college majors. This text is designed with a user-friendly approach to Food Science for the non-major.

This text reviews an Introduction to Food Components – quality and water. Next it addresses carbohydrates – including starches, pectins and gums, breads and pasta, vegetables and fruits. Then proteins – meats, poultry, fish, beans, eggs, milk and milk products are presented. Following proteins are fats and emulsions. Then sugars and sweeteners, and baked products, the latter of which builds upon basic food component knowledge.

Various aspects of Food Production are examined, including food safety, preservation and processing, food additives and packaging. Government regulation and labeling complete the chapter information.

New in this edition are “Culinary Alerts!” scattered throughout chapters. Their inclusion allow the reader to more easily apply text information to cooking applications. Also new are the Appendices, which cover the following:

• Biotechnology. Genetically Modified Organisms (GMO’s)
• Functional foods
• Nutraceuticals
• Phytochemicals
• Medical foods
• USDA Food Pyramid
• Food Label Heath Claims
• Research Chefs Association – certification as a culinary scientist and more

Using a multidisciplinary approach, Essentials of Food Science, Third Edition combines food chemistry, food technology, and food preparation applications into one single source of information.

Author: Vickie A. Vaclavik, Elizabeth W. Christian
Paperback:  572 pages
Company: Springer  (2007-11-30)
ISBN: 0387699392
List Price: $64.95
Amazon Price: $46.31
Used Price: $44.49

Food Bites: The Science of the Foods We Eat

Food Bites is an easy-to-read, often humorous book on the scientific basis of the foods we eat, and answers those pesky, niggling questions such as: Is the quality of beer really affected by the type of water used? and Processed foods: good or bad? Readers will be captivated by this superbly written book, especially so as their guides are Professor Richard Hartel, professor of Food Engineering at UW-Madison, along with his daughter, AnnaKate Hartel. Professor Hartel has for the last four years penned a witty and illuminating column on all aspects of food science for the Capital Times of Madison, and his weekly wisdom has now been collected into a single publication. With a huge and growing interest in the science of food, this treasure trove of knowledge and practical information, in 60 bite-sized chunks, is sure to be a bestseller.

Author: Richard W. Hartel, AnnaKate Hartel
Hardcover:  190 pages
Company: Springer  (2008-08-28)
ISBN: 0387758445
List Price: $22.95
Amazon Price: $13.77
Used Price: $16.18

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Fudge Science

The scientific explanation behind Fudge. Food Science Episode “Fudge Science” Dr.Kiki: Hi, I am Dr.Kiki and you are watching Food Science. Today we are going to learn all abut the chemistry behind making fudge. That’s right I said chemistry behind fudge, turns out that fudge is very special in the candy world. Its recipe is based on the chemical principles of super saturation, and crystallization. To start making fudge, what you need to d is take heavy cream, with chocolate, some sugar, and a little bit of salt. So I am going to start out putting one cup of heavy cream in this sauce pan. I turn the temperature on low and add four ounces of chocolate. I am going to melt this chocolate into the cream before adding any of the other ingredients. We are just going to sit here and I am going to stir this. The chocolate is starting to melt on the bottom of the pan I can feel it. So now the chocolate is fully melted into my cream and I am going to add my sugar. I am going to add two cups of sugar, which is way more than cream, should normally be able to dissolve. I am also using super fine granulated sugar so that it will break down a lot easier and it will be able to dissolve it into here. I am going to add a pinch of salt, and I am also going to add a tablespoon of Karo Syrup. Karo syrup is corn syrup; it’s made up of glucose molecules, which is different form the table sugar. Table sugar is made up of sucrose. What ends up happening when you mix this all together is that the sucrose and the glucose compete with each other and kind of messes up the crystallization process. So that crystals don’t form earlier than you want them to. Were going to keep increasing the temperature of the solution until it is boiling, and we want it to reach well beyond the normal boiling temperature of milk, so we have reached our boiling temperature, its 234 degrees Fahrenheit, and what’s happened right now is the fudge is boiling furiously. And this means that all of the sugar has been completely dissolved into our milk and chocolate solution. So we know that we have a completely super saturated solution at this point so we can move on. What I was doing just a second ago was wiping down the sides of my sauce pan to make sure there aren’t any stray sugar grains hiding around. One of the problems with the cooling process is now that this syrup is supersaturated. It really wants to crystallize. The sugar doesn’t want to be a liquid; it wants to be a solid. So it really wants to crystallize. But we are not going to let it. I am going to take this and pour it into a cooling container. Now that we have taken it away from the heat, we are going to put it into a quiet place. We are not going to agitate it. We are not going to stir it anymore. We are just going to let it cool on its own, so I am going to cover this fudge with a nice piece of cheese cloth. That’s going to help keep any bits of dust or other debris from falling on our fudge as well as let it cool. And it is going to cool for a long time. So now I have waited a couple of hours for my fudge to cool down. I haven’t been agitating it. Well maybe a little, I stuck a thermometer in it so I could find out how cool it was getting. Now let’s take a look at it. I had this cloth over to make sure that no stray dust particles got in to keep it as clean as possible. It looks really good; I have a nice shiny top on my fudge. It looks like it hasn’t started to crystallize at all. This is great. Now we got it at just the right temperature, what we are going to do is I am going to add a little bit of butter, two tablespoons of butter too the top of the mix here, and a teaspoon of vanilla. There is something about the combination of chocolate and vanilla that really makes the chocolate pop. And so now I am going to go back and take out my spoon from earlier and take out my thermometer, and just start stirring. I have waited until this perfect temperature I am mixing like crazy, my butter is going to melt, and right now it’s got a nice shiny sheen on it, and this is going to stay for quite awhile. Until all the ingredients get mixed together. And the crystals start to form. When the crystals start to form by my stirring, I am bringing sugar molecules into contact with each other so that they can start forming crystals. But because I am stirring it now, I am making tinier crystals 5than would have formed otherwise. And so I am going to keep stirring, and stirring, and stirring, and stirring. And what am I waiting for? The shininess to go away, when the shininess goes away it usually takes a few minutes, that means my fudge is set and all the crystallization is really getting going. So I have been stirring this here for a little while and it changed from shiny black texture to kind of a more matte brown look. And so this indicates to me that it’s about ready to turn into real fudge. So I am going to put this to the side for a second, take my little 8 by 8 pan here and give it a little butter. Then we just take what we got and pour it right into our pan. SO hopefully I have followed all of the precautions of the recipe correctly. And I didn’t cause super saturation in our fudge solution earlier than I wanted it to happen. Hopefully if we let this set overnight, or even just a couple of hours it will star to harden up on its own when it starts to hit that crystallization. So we will just take this, and this we can leave off to the side, you can cover if you like to. If you just want to make sure you don’t get anything into it. You let it sit fro awhile and when you come back later you should have something resembling this. Something nice and fudgy, something you can cut into nice Edible Square. Mmm, mmm. And hopefully it won’t have a grainy texture on your tongue. Hopefully it will be nice and smooth. And so that sour fudge, the chemistry of fudge all in one go. And while you’re eating your food, remember its not just food, its science.

Name announced for New Crown Research Institute - Scoop
The CEO-designate of the new Crown Research Institute that will be formed on 1 December through the merger of HortResearch and Crop & Food Research, Peter Landon-Lane, today announced a name for the new CRI. Mr Landon-Lane, currently CEO of …

Food Science Department - Purdue University
Food Science @ Purdue University - Food Chemistry, Food Microbiology, Food Processing. … It has been an exciting year for the Food Science Department! …

Category:Food science - Wikipedia, the free encyclopedia
The main article for this category is Food science. … Innovative Food Science and Emerging Technologies. Inverted sugar syrup …

Cornell Institute of Food Science
… Food Science … pertaining to food science and food technology at Cornell … Animal Science. Chemical and Biomolecular Engineering. Division of …

Google Directory - Science > Technology > Food Science
Food Science Australia - http://www.foodscience.csiro.au/ Lists universities, associations and organizations working in the subject, and food law, regulations and consumer …

Food Science: University of Wisconsin - Madison
Food Science Department at the University of Wisconsin-Madison … June 2, 2008 –CNN.com highlighted Food Science as one of nine cool jobs that pay well. …

School of Food Science - College of Agriculture, University of Idaho
The food science faculty and programs from the University of Idaho (UI) Department of Food Science and Toxicology and the food science faculty and programs …

Shirley Corriher puts science, food in the blender - Atlanta Journal Constitution
Shirley Corriher’s first Thanksgiving away from home became an unintended science project. The Atlanta native was living in New York and wanted to impress her new husband with something special. She passed on turkey and went with duck. “I love …

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All thermometers are not created equal, especially when it comes to food

Alcalase碱性蛋白酶水解甘薯蛋白的研究Study on hydrolysis of sweet …
花生分离蛋白碱性蛋白酶Alcalase水解物具有血管紧张素转化酶抑制活性Alcalase Hydrolysates of Peanut Protein Isolates Inhibit Angiotensin I-converting Enzyme Activity [食品科学Food Science] 黎观红 , 施用晖 , 乐国伟 , 刘焕 , LI Guan-hong …

Students eat more whole grains when it's gradually added to school …
For this study, researchers from the university’s department of food science and nutrition monitored how much bread students threw away, and whether that amount increased as the percentage of whole-grain flour in the bread and rolls was …

Scope » Blog Archive » Two Happy Clams: The Friendship that Forged …
Their academic heirs at MIT later reminisced that these two men found in food science a way to engage their love of the natural world, not only because they could seek out the hiding spots of pathogens in cornfields and fjords, …

Edible Antifreeze Saves Ice Cream - video

I scream, you scream, we all scream for ice cream! A breakthrough in food science will help keep ice cream…

Applying For a Degree in Food Science
I couldn’t stress how important a course in Food Science is with the value Weiumkbpd to quality control for food. First and foremost, sterilization is needed for food to be edible and this is being done by food organizations and food …

Health and wellness event asks students to consider a better …
Bourque and Koshy are junior and senior nutrition and food science majors, respectively. Monserrat Vargas, a senior biology major who visited the South America and the Africa tables, said she gained new knowledge and saw familiar …

University Job: Industrial & Food Fermentation Associate/Full …
Iowa State University seeks applications for a 9-month, tenure-track faculty position in Industrial Microbiology and Fermentation in the department of Food Science and Human Nutrition. Qualified candidates at the Associate and Full …

Food Science Demo Reel

A montage of selected moments from Food Science

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The slipperiest stuff known to man, Teflon has made a tremendous impact on the world.

Microwaving Eggs

In the kitchen with no time to spare? Go ahead and microwave those eggs!

Ljubljana, Biotechnical Faculty, Food Science and Technology Dept., Autumn 2006

Edible Antifreeze Saves Ice Cream - video

I scream, you scream, we all scream for ice cream! A breakthrough in food science will help keep ice cream…

Food Bites: The Science of the Foods We Eat

Food Bites is an easy-to-read, often humorous book on the scientific basis of the foods we eat, and answers those pesky, niggling questions such as: Is the quality of beer really affected by the type of water used? and Processed foods: good or bad? Readers will be captivated by this superbly written book, especially so as their guides are Professor Richard Hartel, professor of Food Engineering at UW-Madison, along with his daughter, AnnaKate Hartel. Professor Hartel has for the last four years penned a witty and illuminating column on all aspects of food science for the Capital Times of Madison, and his weekly wisdom has now been collected into a single publication. With a huge and growing interest in the science of food, this treasure trove of knowledge and practical information, in 60 bite-sized chunks, is sure to be a bestseller.

Author: Richard W. Hartel, AnnaKate Hartel
Hardcover:  190 pages
Company: Springer  (2008-08-28)
ISBN: 0387758445
List Price: $22.95
Amazon Price: $13.77
Used Price: $16.18

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Protein Denaturation

Dr. Kiki breaks down the breakdown of proteins.. Food Science Episode “Protein Denaturation” Dr. Kiki: Hi, I am Dr. Kiki Sanford and today on Food Science we are breaking down proteins. One of the most important processes in cooking is protein denaturation, or the breaking of a proteins structure by the application of extreme conditions. Denaturation changes the structure of proteins and therefore the way that they react, without denaturation many delicious foods would never be possible. Proteins are necessary for our survival; we have to eat them to be able to create them in our own bodies. And to proteins structure is everything from their most basic to complex levels, structure determines the function of proteins. Many of the food we eat contain proteins which consist of amino acids. There are hundreds of amino acids found throughout nature, but only instructions for 20 are contained in our genetic code. The amino acids that bio organisms can synthesize differ, some amino acids must be provided by diet and these are called essential amino acids. Proteins are created by creating amino acids end to end, like the links in a chain. Then chemical interactions and bonds within the chain cause the proteins to fold in knot like formations. Proteins have four structural levels, the primary chain of amino acids. Secondary is the formation of patterns within the protein, tertiary are side chain reactions leading to the stability of single protein molecules and quaternary is the association of multiple protein molecules or subunits. So in uncooked foods proteins are normally all folded up, there are an almost infinite number of possible protein structures but the primary structure determines the final folded shape that allows a protein to perform a particular task. Change the amino acid sequence even slightly and it might affect the structure enough to create a new protein with an entirely different function. There are different methods that can be used to break the bonds in proteins and change them from their naturally folded state, like heat or acid or force. Heating proteins increases the kinetic energy or energy of motion within them so that they start vibrating more and more intensely. The amount of heat determines the amount of motion, more heat, and more motion. Eventually if enough heat is applied the molecular motion will cause the bonds that keep the proteins folded to break, the knots unfurl and the proteins denature returning to their primary chainlike structure. Our bodies use this strategy to rid themselves of infection. The temperature that you feel when you get sick is your bodies attempt to denature viral proteins. Hopefully the temperature doesn’t get too high and end up denaturing you. Most proteins denature at 40 Celsius, higher temperatures are necessary to promote further physical changes. Adding acid to proteins, like the citric acid in lime juice causes a change in their ph, and the change in ph causes denaturation very similarly to adding heat. Alternatively, proteins can be denatured through the physical force of stretching. This happens when you use a manual or electric beater to whip eggs against the side of a bowl. When proteins denature it opens up whole new opportunities for bonding. Protein chains become more likely to bond with one another and form a solid network. Water gets forced out from between the chains and a stronger denser association is formed. The bonding of proteins into a solid mass is known as coagulation. In egg whites the change from translucent to opaque is due to coagulation, so is the skin on the surface of curdled milk, or the increase in firmness in custard. I know this is getting a little technical, but remember it is not just food, its science.

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