Food Science: Cooking with Knowledge

Hi everyone! I’m Stephanie, a graduate student in Food Science at The Ohio State University in Food Science. I’m thrilled to join the Cook With Communities team and take you on a journey into the science behind what’s on your plate!

Throughout this blog, I’ll tackle common food myths and questions like: Is diet soda really healthier? How much protein do we need? What makes bread rise? 

By breaking down the science of cooking, I’ll help you better understand and improve your food choices.

So…What is Food Science?

At its core, food science is the study of food’s biological, chemical, and physical properties. It spans a wide range of topics, from preventing spoilage to enhancing flavor and texture.

Key areas include:

• Food Chemistry – Examining the molecular makeup of food, including proteins, carbs, fats, and water.

• Food Microbiology – Studying microbes in food, from beneficial probiotics to harmful pathogens.

• Food Processing & Engineering – Developing methods to preserve and manufacture food safely and efficiently.

• Food Safety – Ensuring food meets health and regulatory standards.

• Sensory Science – Exploring how we experience food through taste, smell, and appearance.

My specialty is flavor chemistry, where I am analyzing how pea protein interacts with flavor molecules. Other food scientists at Ohio State study topics like anthocyanins, the pigments that give fruits and vegetables their vibrant colors.

Applying Food Science to Cooking

Now that we know what food science is, we can use it to explore how food science can level up your cooking. We’ll cover topics like:

• The science behind baking and ingredient interactions

• Proper cooking techniques for better taste and nutrition

• How to enhance food safety and maximize flavors

Stay tuned — it’s going to be a flavorful ride!