Production List:
Printing Process
Finishes - Gloss, Foil, die cut
Illustrations
Research List:
Science of food
Why things taste good together
How colour affects our appetite
To define: Food science (also called bromatology) is the applied science devoted to the study of food.
Some of the subdisciplines of food science include:
- Food chemistry – the molecular composition of food and the involvement of these molecules in chemical reactions
- Food physical chemistry- the study of both physical and chemical interactions in foods in terms of physical and chemical principles applied to food systems, as well as the application of physicochemical techniques and instrumentation for the study and analysis of foods
- Food engineering – the industrial processes used to manufacture food
- Food microbiology – the positive and negative interactions between micro-organisms and foods
- Food packaging – the study of how packaging is used to preserve food after it has been processed and contain it through distribution
- Food preservation – the causes and prevention of quality degradation
- Food safety – the causes, prevention and communication dealing with food borne illness
- Food technology – the technological aspects
- Molecular gastronomy – the scientific investigation of processes in cooking, social and artistic gastronomical phenomena
- New product development – the invention of new food products
- Sensory analysis – the study of how food is perceived by the consumer's senses
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