Molecules, Microbes, and Meals: The Surprising Science of Food

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Alan Kelly (Professor of Food Science, Professor of Food Science, University College Cork)

Molecules, Microbes, and Meals

The Surprising Science of Food

Alan Kelly (Professor of Food Science, Professor of Food Science, University College Cork)

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Paperback

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English

Oxford University Press Inc
16 May 2019

Mathematics & Sciences; Popular science; Chemistry; Food & beverage technology; Cookery, food & drink

The goal of Molecules, Microbes, and Meals is to provide an overview of the science of food, exploring all aspects of how food products we purchase and consume come to have the characteristics they do. The key focus is on the science underpinning the appearance, flavor, texture and qualities of food, and the transformations that occur when we cook food products.

Every food product is a highly complex scientific entity, and a key objective of the book is to show that an understanding of the science of food can enhance our appreciation and wonder at it. Another key theme will be the convergence of science and art in food, and the history of food, whereby we have known how to undertake what are exceptionally scientifically complex activities such as fermentation, pasteurization and cooking long before the scientific basis for what was happening was understood.

By: Alan Kelly (Professor of Food Science Professor of Food Science University College Cork)
Imprint: Oxford University Press Inc
Country of Publication: United States
Dimensions: Height: 160mm, Width: 239mm, Spine: 33mm
Weight: 1g
ISBN: 9780190687694
ISBN 10: 019068769X
Pages: 312
Publication Date: 16 May 2019
Audience: Professional and scholarly , Undergraduate
Format: Paperback
Publisher's Status: Active

Alan Kelly is a Professor in Food Science at University College Cork, where he specializes in teaching and research in the science of dairy products, and food processing and innovation more generally.