Food Science

Understanding Food Science

  • Food science is a multidisciplinary field that applies theories from chemistry, microbiology and other physical sciences to the study of food.
  • Knowing the science behind food can contribute significantly towards preparing nutritious, high-quality and safe meals.
  • Different cooking methods alter the taste and texture of food and affect its nutritional values.

Types of Nutrients

  • Macro-nutrients include proteins, carbohydrates, and fats. These provide energy and are the essential components for growth, repair and general health.
  • Micro-nutrients consist of vitamins and minerals. They aid in proper functioning of the body.

The Effects of Cooking

  • Heat can denature proteins, rupturing their structures and changing their properties. This is why egg whites solidify when they’re cooked.
  • Starches absorb liquid during cooking and become gelatinised which can alter the texture of the food. Cooked potatoes getting soft is an example of this.
  • Acids or alkalis can also denature proteins but in a different way. Lemon juice on fish ‘cooking’ it is an example of acid denaturation.

Cooking Methods

  • Dry heat cooking methods include baking, roasting, grilling, and frying, known for producing a rich flavour and appealing appearance due to the Browning or Maillard reaction.
  • Moist heat cooking methods include boiling, steaming, and braising. These methods generally maintain a higher level of the food’s vitamins and minerals due to minimal exposure to air and lower cooking temperatures.

The Maillard Reaction

  • The Maillard reaction is a chemical interaction between amino acids and reducing sugars that gives browned food its distinctive flavour.
  • It’s a form of non-enzymatic browning that usually occurs at higher temperatures.

Food Spoilage and Preservation

  • Food spoilage can be caused by microbial contamination, enzymatic reactions, or chemical changes.
  • Refrigeration, freezing, drying, pickling, and canning are some common ways of preserving food. These methods inhibit the growth of bacteria and other microorganisms, slowing down food spoilage.

Hygiene and Safety

  • Cross-contamination is a common cause of foodborne illness, which can be prevented by following good kitchen hygiene practices.
  • Certain foods require specific temperatures for safe storage and preparation. Meeting these temperature requirements is crucial in food safety.