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Food Science

post #1 of 3
Thread Starter 

I am wondering if anyone can tell me anything about Food Science. I have toyed with the idea of getting a Masters or (another) Bachelors (though most schools won’t allow second Bachelors) in this area. But the idea is on hold, as I cannot afford any more schooling for a while. And tuition fees are outrageous these days.

 

Have any of you chefs ever delved in this study? I don’t necessarily plan on getting into research or whatever, but I think it would be really interesting and applicable to explore this field. It would give me deeper knowledge on the actual science of food, and further understanding of development.  I mean I don’t see myself becoming a student again for at least another few years or so (if I can save some $$ for it), but for future references, I’d love to hear from anyone who has had experience with studying/working in the field of Food Science. I just wanted to know what career paths Food Science has directed you into. And most of the people who studied it don't go into cooking, usually research and development, from what I have seen anyways. I am wondering if any of you fellow chefs have ever gotten into Food Science, and how it has helped you go further with your cooking...ie. Have you developed a totally new and brilliant dessert that the whole country has gotten gaga over, or learned how to invent a novel dining experience, applying theories from food science? Looking forward to hearing your experiences!

post #2 of 3

Read any book by Harold  Mcgee    He is the best at it.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #3 of 3

" What Einstein told his Cook " great food science book 

 

 

Schott's Food & Drink Miscellany 

My posts are different , I speak in cm , Celsius , kilo's and call stuff weird names like Glad Wrap , Bicarb , Capsicum & Gravox . Might take you a little while to get my lingo but we're basically speaking the same language 

 

http://sneakykitchen.com/Glossary/translations.htm

 

Good onya...

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My posts are different , I speak in cm , Celsius , kilo's and call stuff weird names like Glad Wrap , Bicarb , Capsicum & Gravox . Might take you a little while to get my lingo but we're basically speaking the same language 

 

http://sneakykitchen.com/Glossary/translations.htm

 

Good onya...

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