Ever wondered why some foods taste so good? Why don’t the bubbles in an Aero float out of the chocolate, how do you get a runny yolk in a Creme Egg and what chemistry is happening in caramelisation? Why is it safe to eat bacteria in cheese and yoghurt but not bacteria in meat?
Food scientists do lots of things: some develop new food products; some test food to make sure it is safe; others work with the public to work out the effect food has on our brain, including how it looks, tastes, smells and feels.. Some food scientists look at the structure of food and how the chemical and physical nature of food can influence our health. And some food scientists look at how we make food more nutritious and how we can add value to the food chain…
Looking forward to your questions!