What are the different types of food science experiments?

food experiments can be characterized by several different ways. One way is their purpose. Experiments with food food can be carried out with the intention of developing new foods, testing the market, creating a new recipe or detecting nutritional effects. Food experiments are also performed as scientific projects or scientific projects that learn about food and examine various aspects of food science. For example, the manufacturer can experiment with the creation of a low -fat version of the food they currently offer, or a low salt version, a version with wheat flour instead of white flour or organic version. In any case, the manufacturer must determine how successful substitution was in terms of nutrition and taste.

Alternatively, food manufacturer may want to taste only a new product, such as the flavor of an existing product to ensure that it is attractive. This may include detailed blind tests against competitors or with several possible versions of the productU, both within the company and consumers. Tests can include not only eating experiences such as flavor, texture and smell, but also name and packaging.

Recipes of individual chefs is another type of food experiment with different cooking methods, cooking at different temperatures and different lengths of time, testing different amounts of different components and/or incorporation of components into different orders. This type of recipe testing is performed by chefs of restaurants that create new meals that will serve, and the authors of the cookbook are preparing the original recipe. Everyday home chefs in their everyday kitchens make experiments with food science when they try a new approach, ingredients, or variations in their cooking and see how their families react.

food experiments can take different forms. For example, at the beginning of 2009, reporter NewYork Times Harold McGee asked the question, "How much water does he really need?" - The answer in this name of his own question about "ecological" cooking of pasta using less water and less energy. Research on nutrition on the efficacy of a certain diet for a particular purpose, health of a particular regime, the accuracy of food marking, the value of various supplements of nutritional supplements, etc., is carried out by food manufacturers, independent scientists and American FDA (food and drug administration). School scientific projects and scientific fairs provide additional environment for experiments with food sciences of this type.