Culinary Science

Culinary science is the exploration of the chemistry and physics behind cooking techniques and food preparation. It combines knowledge from various fields, including biology, chemistry, and nutrition, to understand how ingredients interact and transform when cooked. This discipline helps chefs optimize flavors, textures, and presentation while ensuring food safety and nutritional value. By studying properties such as heat transfer, acidity, and emulsification, culinary scientists develop innovative recipes and cooking methods, enhancing the culinary experience while also educating others on the science that makes food enjoyable and safe to eat.