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The science of food, heat and cooking. How do microwaves cook food? What is the difference between convection ovens and normal ovens? What is Pyrex and how does it differ from other cookware?
Discover how a pinch of curiosity can improve your cooking! Explore recipes, activities, and webcasts that will enhance your understanding of the science behind food and cooking .
A pdf magazine article outlining the role of nano particles in the food industry and how making changes to the structure of a food at the nanoscale can affect its properties -eg to create reduced fat ...
A podcast on the development of water-in-oil-in-water emulsions as a way of reducing the fat content of foods.
Blog all about molecular gastronomy and the science of food and cooking, with recipes and tons of useful information.
A technical description of the work being done at the Institute of Food Research into how fats interact with the gastrointestinal tract and the development of reduced fat food products.
Article on sous vide cooking - a new method championed by Heston Blumenthal.
A guide to induction cooking and how it works.
A brief look through the history of space food.
An article on the uses of nanotechnology in creating smart packaging which can reduce microbial activity or alert consumers if food is contaminated.
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