While hydrocolloids have been used for centuries, it took molecular gastronomy to bring them to the forefront of modern cuisine. They are among the most commonl

Hydrocolloids are among the most commonly used ingredients in the food industry. They function as thickeners, gelling agents, texturizers, stabilizers, and emul

To be a chef, you need to have a great palate, knife skills, and... science skills? It's true, cooking requires more "science" than you might think! Learn about

Inspiring innovation & culinary exploration. Outside the box. Creative. Whether in the fields of medicine, engineering or cooking, the ability to break the mold

The food world has a number of options available to make the food industry more diverse, competitive, and efficient. Innovations in Food Processing investigates