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Why Food Materials Science?

  • José Miguel Aguilera
  • Peter J. Lillford
  • Heribert Watzke

For centuries, mankind has hunted and farmed its food supply. For an equal amount of time, someone has had to convert these raw materials to an edible state, most of which required processing, since apart from fruits and nuts, most biological materials are not easily eaten and digested by Homo sapiens. In the hands of an expert, such as a the Cordon Bleu chef, this processing has been developed into an art form, using the intrinsic properties of the raw materials to create colours, textures and flavours for our delectation and nutrition. Furthermore, the methods and materials have been codified into millions of recipes, which are available to everyone.

Keywords

Molecular Species Food Material Sensory Impression Relevant Length Scale Quality Assurance Test 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media, LLC 2008

Authors and Affiliations

  • José Miguel Aguilera
    • 1
  • Peter J. Lillford
    • 2
  • Heribert Watzke
    • 3
  1. 1.Dept. de Ingeniería Química y BioprocesosPontificia Universidad Católica de ChileChile
  2. 2.Department of BiologyUniversity of YorkHeslingtonUK
  3. 3.Nestle Research CenterSwitzerland

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