Sharon Croxford - Understanding the Science of Food: From Molecules to Mouthfeel

First published in 2017

Copyright Sharon Croxford and Emma Stirling 2017

All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording or by any information storage and retrieval system, without prior permission in writing from the publisher. The Australian Copyright Act 1968 (the Act) allows a maximum of one chapter or 10 per cent of this book, whichever is the greater, to be photocopied by any educational institution for its educational purposes provided that the educational institution (or body that administers it) has given a remuneration notice to the Copyright Agency (Australia) under the Act.

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ISBN 978 1 76029 606 3

Text design by Julia Eim

Images on part openers from iStock

Set in 11.75/15 pt Minion by Midland Typesetters, Australia

Printed and bound in Australia by SOS Print + Media Group

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Contents

Figures

Tables

Chefs Insight

Food Focus

Nutrition News

Scientists Secret

Spotlight on Special Diets

Sharon Croxford

BSc, GradDipDiet, GradCertProfWriting, DipFoodWine, GradCertAcadPrac Sharon is an Accredited Practising Dietitian and Discipline Lead for Dietetics and Human Nutrition at La Trobe University, Melbourne. She has worked in clinical, community and food service domains within dietetic practice in Australia, the United Kingdom and Turkey for over 25 years. She trained as a chef in the United Kingdom, determined to bridge the gap between food chemistry and chemistry in the kitchen. Sharon is passionate about translating key food science concepts into practice for student and practising nutritionists, dietitians, chefs and enthusiastic amateurs. She has written about food and food science for teaching and popular media for more than 15 years. Fascinated by culinary cultures, she opened and ran a cooking school in Istanbul, focusing on recreating Ottoman food. Sharons research interests include food, culture, health and resistance to dietary acculturation.

Emma Stirling

BSc, MHND, APD

Emma is an Accredited Practising Dietitian and Senior Lecturer in Dietetics and Human Nutrition at La Trobe University. With specialities in food studies, gastronomy, health media and culinary nutrition, she joined La Trobe University following a 20-year career in the food, healthcare, hospitality and media industries. Emma brings a wealth of inside knowledge and experiences to her teaching, writing and research. She is currently involved in a study on global food supply chains and sustainability, and is passionate about the importance of provenance and protecting our global food resources. Emma has over 15 years experience as an award-winning nutrition writer for consumer and digital media, which includes her own blog Scoop Nutrition (www.scoopnutrition.com), and is a regular media commentator on nutrition and food trends.

Scientists Secret contributor

David Oakenfull graduated in chemistry from Kings College London and has a Ph.D. from the same university. He was Senior Principal Research Scientist with the then CSIRO Division of Food Science and Technology. He has also been a food and health writer for Choice magazine, contributing many articles on the chemistry of food and cooking.

Chef contributors

Orlando Artavilla is the owner-baker of Candied Bakery, Melbourne, known for its handmade sourdough bread and award-winning cakes, donuts and pastries (www.candiedbakery.com.au). With his wife and chef Toula Ploumidis, he has created an American twist on the Australian bakery, with a focus on quality suppliers and sourcing.

Jo Barrett is the senior sous chef at Oakridge Winery, Victoria (www.oakridgewines.com.au). She is also an experienced patisserie chef, having previously worked at Melbourne bakery Tivoli Road, as well as Movida and Long Shot Caf, and was the Hot Talent winner of Time Out Food Awards for 2016.

Maggie Beer OAM is one of Australias best-known culinary icons and is based in the Barossa Valley, South Australia (www.maggiebeer.com.au). Her career spans farming, food production, exporting, food writing and television presenting. She is celebrated for her entrepreneurial skills in the gourmet food arena as well as her passionate work in aged care through the Maggie Beer Foundation.

Pierrick Boyer is creator and executive pastry chef at Le Petit Gteau Patisserie at the RACV Club, Melbourne. Born and trained in France, he has over 25 years international experience, including work with Alain Ducasse. He makes regular media appearances and has received many awards, including a Les Dames Escoffier (Palm Springs) award for most original dessert (www.pierrickboyer.com).

Shane Delia is chef and owner of Maha Restaurant and Biggie Smalls, Melbourne (www.deliagroup.com). He is a presenter on Channel 9s Postcards, host of the television series Shane Delias Spice Journey, author of Maha: Middle Eastern Home Cooking and Spice Journey: Adventures in Middle Eastern Cooking, as well as a charity ambassador.

Brad French has over 35 years local and international hospitality experience in fine dining, casual, la carte and buffet restaurants, premium 5 and 4 star hotels, as well as large banqueting and healthcare environments. He is Cuisine Lecturer at Le Cordon Bleu Culinary Arts Institute, Melbourne (www.cordonbleu.edu).

Callum Haan and Themis Chryssidis are co-founders of Sprout Cooking School and Health Studio, Adelaide (www.sprout.edu.au). Themis is an Accredited Practising Dietitian with a Bachelor of Psychology and a Masters of Nutrition and Dietetics. Callum was the runner-up in the 2010 television series of