Gıda Mühendisliği ve Gastronomi Bilimi: Ortak Yaklaşımlar ve Ortak Gelişim (Food Engineering and Gastronomy: Common Approaches and Joint Development)
DOI:
https://doi.org/10.21325/jotags.2020.621Keywords:
Food engineering, Molecular gastronomy, Cooking, Unit operations, 3-D food printersAbstract
Social lifestyle has led changes of the consumers' eating habits day by day. Consumers' orientation towards healthy food and personalized food has brought the food industry to a different point. Whereas food engineering is mostly concerned with the industrial processes of foods, gastronomy is generally considered as a social science and arts branch that interacts with tourism. While food engineers take part in industrial processes and laboratory studies, chefs in gastronomy work in the kitchen. On the other hand, the main subject of both branches of science is food. The purpose of this review study is to address issues where food engineers and chefs can meet at a common point and broaden their vision and provide a basis for future studies in food engineering and gastronomy. Today, with the development of technology, health-focused and sustainable foods can be produced with the introduction of various equipment and techniques into the kitchens and the concept of molecular gastronomy which is gaining importance. In the study, the concepts of food engineering, gastronomy and molecular gastronomy were explained in detail in order to take interest of both partners, and information was given about engineering, unit operations, measuring techniques and material science that take part in the kitchens. In addition, innovative technologies in the fields of food engineering and gastronomy were detailed and information was also given about 3-D food printers.
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