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Constant Formula in Food Science  

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Mr Mcgee in your opinion what is the one constant in food science, in other words the one formula that all else can be based or built upon?
post #2 of 2
In my opinion there’s no such thing! In a way, the one outstanding fact or “constant” about food is its diversity and complexity and irreducibility. And then there’s the variability of our experience of food, depending the taste and smell receptors that our parents gave us, and our life experiences, early and late. I don’t think we’ll ever find an E=mc^2 for food.

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