Food Engineering Quotes

The optimum amount of sugar in a product became known as the 'bliss point.' Food inventors and scientists spend a huge amount of time formulating the perfect amount of sugar that will send us over the moon and send products flying off the shelves.

At the intersection of food science and technology, food replacement startups are creating substitutes for the basic components of meals as well as replacements for complete meals.

What's wrong with transforming food?

By fermenting tiny single-cell organisms we will be able to synthesise all manner of foodstuffs in the future, everything from pasta to eggs, fish and meat. Small tweaks in the process will enable production of different proteins used to replicate food we already eat.

No matter how much creativity goes into it, cooking is an art. Or perhaps I should say a craft. It abides by absolute rules, physics, chemistry, etc. and that means that unless you understand the science you cannot reach the art. We're not talking about painting here. Cooking's more like engineering. I happen to think that there is great beauty in great engineering.

How does a sesame seed stick to a bun? That's magical. There must be some sesame seed glue out there. Either that or they're adhesive on one side. Peel off the backing, place it on the bun.

Like last year I took Advance Foods class (which is like cooking for nerds) after lunch, and so I usually took a nap. Which was fine, because I'm not even thrilled about regular foods, so, you know, what do I need with like advanced digital HD wi-fi foods and whatnot? -Abby

Penn State is a leader in food science.

The kitchen's a laboratory, and everything that happens there has to do with science. It's biology, chemistry, physics. Yes, there's history. Yes, there's artistry. Yes, to all of that. But what happened there, what actually happens to the food is all science.

CHOW^TM contained spun, plaited, and woven protein molecules, capped and coded, carefully designed to be ignored by even the most ravenous digestive tract enzymes; no-cal sweeteners; mineral oils replacing vegetable oils; fibrous materials, colorings, and flavorings. The end result was a foodstuff almost indistinguishable from any other except for two things. Firstly, the price, which was slightly higher, and secondly, the nutritional content, which was roughly equivalent to that of a Sony Walkman.

But then, Cap'n Crunch in a flake form would be suicidal madness; it would last about as long, when immersed in milk, as snowflakes sifting down into a deep fryer. No, the cereal engineers at General Mills had to find a shape that would minimize surface area, and, as some sort of compromise between the sphere that is dictated by Euclidean geometry and whatever sunken treasure related shapes that the cereal aestheticians were probably clamoring for, they came up with this hard-to-pin-down striated pillow formation.

Whether it be cereal technology or candy technology or snack technology, puff snacks, I'm always curious to know how those things are made and how we can take that technology, those ingredients, and apply it to a stand-alone restaurant.

What gets me pretty pissed off is the whole Monsanto engineered foods issue.

We can create new food substances.

Fifty years ago, the way that we consumed food was revolutionized. We began eating processed foods, and it seemed amazing. And then we woke up many decades later, and we realized that food was engineered to make us fat. And I think that such companies as Google, Facebook, Amazon, Apple are doing the same thing with the stuff that we ingest through our brains. They're attempting to addict us, and they're addicting us on the basis of data.