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Molecules, Microbes, and Meals

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Molecules, Microbes, and Meals

The Surprising Science of Food

Alan Kelly

Oxford University Press
Publication date : 2019-03-01

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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.

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About the book

Author

Alan Kelly

Imprint

Oxford University Press

Collection

n.c

Publication date

2019-03-01

Pages

256 pages

Print ISBN

9780190687694

Language

English

Ebook informations

EAN PDF

9780190687700

Price

£20.03

Copy count 0

Print count 0

File size 50688 Ko

Informations accessibility

EAN EPUB

9780190687717

Price

£20.03

Copy count 0

Print count 0

File size 15247 Ko

Informations accessibility

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About author(s)

Alan Kelly

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.

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