Ever wondered why some foods taste so good? Why don’t the bubbles in an Aero float out of the chocolate, how do you get a runny yolk in a Creme Egg and what chemistry is happening in caramelisation? Why is it safe to eat bacteria in cheese and yogurt but not bacteria in meat?
Food scientists do lots of things: some develop new food products; some test food to make sure it is safe; others work with the public to work out how food is perceived by our senses: how it looks; tastes; smells and feels and even the effect on our brain. Some food scientists look at the structure of food and how the chemical and physical nature of food can influence our health. Others look at how we make food more nutritious and how we can add value to the food chain.