Microbiology is a major part of food science. We've all heard of E. coli and Salmonella (the naughty microbes) and are aware of the roles that micro plays in food safety but microorganisms also play crucial roles in different aspects of food science, such as in food production, as you'll see in this section.
This section explores from of the origins and folklore surrounding different types of foods, as well as some interesting facts!
This section include information on how foods are made including fish fingers, pork sausages and canned pineapple - plus many more...
Perhaps when you hear the words 'laboratory' and 'food' together you think about genetic modification or cloning. The truth is, virtually all food products wind up in a lab at some point in their journey from farm to fork. Find out more about the role of the lab in different types of food in this section.
Includes the science of whipping cream, sourness and bread making