How Does a Food Scientist Use Chemistry?
Food as Chemicals Chefs think of cooking in terms of the art of putting ingredients together to form a new recipe. Food scientists think of cooking in terms of the combination of food chemicals and the reactions they undergo to form a new food product. Our food is made up of chemicals. Proteins, carbohydrates, and fats are particular types of molecules and amino acids that combine in predictable ways to make up a food. Taste, texture, and appearance can be altered by the addition or substitution of chemical food components. Food scientists work with food chemistry to develop new ways to use and combine ingredients. They study the chemistry of the food to determine the properties of each food component and how it functions in the final food product. Working with natural and artificial ingredients, they develop stabilizers, flavorings, and new ways to combine and present foods. Food scientists spend a lot of time on research. They study the chemical properties of the food components, how
