Molecules, Microbes, and Meals by Alan Kelly
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.
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.
| SKU | Unavailable |
| ISBN 13 | 9780190687694 |
| ISBN 10 | 019068769X |
| Title | Molecules, Microbes, and Meals |
| Author | Alan Kelly |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Oxford University Press Inc |
| Year published | 2019-05-02 |
| Number of pages | 288 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |