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List of contents
- 1. Introduction
- 2. The origins of spices (and other foodstuffs)
- 3. Consistency and change: proteins in food
- 4. Build 'em up and break 'em down
- 5. Fat, oils and the uneasy truces of emulsions and foams
- 6. From sweetness to structure: carbohydrates in food
- 7. The many roles of micro-organisms: the good, the bad and the ugly
- 8. The rising power of yeast
- 9. A word on the wonderful weirdness of water
- 10. From Napoleon to Nasa: the development of food processing
- 11. Heating and cooling of food: simple, crude but effective
- 12. For my next trick: making water disappear
- 13. Squashing, filtering, and other ways we process food
- 14. Not just a bag: the science of food packaging
- 15. Innovation and the development of recipes and formulations
- 16. The experience of eating
- 17. The kitchen and the lab
- 18. Final thoughts
- Appendix 1: On the analysis of food
- Further reading suggestions
About the author
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.
Summary
This book seeks to introduce readers to a new perspective on food, showing how science is at the heart of what we love about food.
