While there are many courses and tutorials online, learning from a book is still one of the best ways to greatly improve your skills. Below I have selected top Food Science books.
- Essentials of Food Science (Food Science Text Series) (2013)
- Food Science: An Ecological Approach (2018)
- Elementary Food Science (Food Science Texts Series) 4th Edition (1999)
- The Science Chef: 100 Fun Food Experiments and Recipes for Kids (1994)
- Cooking for Geeks: Real Science, Great Cooks, and Good Food (2015)
- On Food and Cooking The Science and Lore of the Kitchen (2004)
- Alchemy of Herbs: Transform Everyday Ingredients into Foods and Remedies That Heal (2017)
- Taste : Surprising Stories and Science about Why Food Tastes Good (Paperback)–by Barb Stuckey [2013 Edition] ()
- Sepp Holzer’s Permaculture: A Practical Guide to Small-Scale, Integrative Farming and Gardening (2011)
- Food Safety: The Science of Keeping Food Safe, 2nd Edition (2018)
- Real Food for Pregnancy: The Science and Wisdom of Optimal Prenatal Nutrition (2018)
- Future Foods: How Modern Science Is Transforming the Way We Eat (2019)
- Food Chemistry (2009)
- The Perfect Meal: The Multisensory Science of Food and Dining (2014)
The fourth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to the physical and chemical composition of foods.
Food Science: An Ecological Approach presents the field of food science–the study of the physical, biological, and chemical makeup of food, and the concepts underlying food processing–in a fresh, approachable manner that places it in the context of the world in which we live today.
An Aspen Food Science Text Series Book. Following the success of the previous editions, this popular introductory text continues to provide thorough, up-to-date information covering a broad range of topics in food science, with emphasis on food processing and handling and the methodology of specific foods.
What melts in your mouth and not in your hands, plumps when youcook it, and comes in more than forty-eight scrumptious flavors?Give up? The correct answer is: Science! With The Science Chef you’ll learn loads of basic science by doingfun, easy-to-perform cooking projects. And you get to eat theresults when you’re finished! Why do onions make you cry?
Why do we cook the way we do? Are you the innovative type, used to expressing your creativity instead of just following recipes? Do you want to learn to be a better cook or curious about the science behind what happens to food as it cooks? More than just a cookbook, Cooking for Geeks applies your curiosity to discovery, inspiration, and invention in the kitchen. Why do we bake some things at 350°F/175°C and others at 375°F/190°C? Why is medium-rare steak so popular?
This is the completely revised and updated version of the hardcover in paperback for the first time in this books 20 year history.
Alchemy of Herbs: Transform Everyday Ingredients into Foods and Remedies That Heal (2017)
Did you know there’s a powerful herbal medicine chest in your kitchen?Imagine being prepared for that next cold, scrape, headache, digestive issue, stressful day, or sleepless night with simple ingredients from your cupboard. Instead of pills, reach for:Cinnamon Tea to soothe your throat . . . Garlic Hummus to support your immune system . . . Ginger Lemon Tea for cold and flu symptoms . . . Cayenne Salve to relieve sore muscles . . . Cardamom Chocolate Mousse Cake for heart health . . .
Taste : Surprising Stories and Science about Why Food Tastes Good (Paperback)–by Barb Stuckey [2013 Edition] ()
Paperback Publisher: Barb Stuckey (1679) ASIN: B01FYKKTGA Average Customer Review: 4.1 out of 5 stars 48 customer reviews Would you like to tell us about a lower price? If you are a seller for this product, would you like to suggest updates through seller support?
Sepp Holzer’s Permaculture: A Practical Guide to Small-Scale, Integrative Farming and Gardening (2011)
Sepp Holzer farms steep mountainsides in Austria 1,500 meters above sea level. His farm is an intricate network of terraces, raised beds, ponds, waterways and tracks, well covered with productive fruit trees and other vegetation, with the farmhouse neatly nestling amongst them. This is in dramatic contrast to his neighbors’ spruce monocultures.In this book, Holzer shares the skill and knowledge acquired over his lifetime.
Food Safety: The Science of Keeping Food Safe, 2nd Edition (2018)
Food safety is a multi-faceted subject, using microbiology, chemistry, standards and regulations, and risk management to address issues involving bacterial pathogens, chemical contaminants, natural toxicants, additive safety, allergens, and more. This revised edition has been updated with the latest information on food safety. It addresses all the topics pertinent to a full understanding of keeping the food we eat safe.
Real Food for Pregnancy: The Science and Wisdom of Optimal Prenatal Nutrition (2018)
Prenatal nutrition can be confusing. A lot of the advice you have been given about what to eat (or what not to eat) is well-meaning, but frankly, outdated or not evidenced-based. In Real Food for Pregnancy, you will get clear answers on what to eat and why, with research to back up every recommendation.
We are in the midst of an unprecedented era of rapid scientific and technological advances that are transforming the way our foods are produced and consumed. Food architecture is being used to construct healthier, tastier, and more sustainable foods. Functional foods are being created to combat chronic diseases such as obesity, cancer, diabetes, stroke, and heart disease. These foods are fortified with nutraceuticals or probiotics to impr…
Food Chemistry (2009)
For more than two decades, this work has remained the leading advanced textbook and easy-to-use reference on food chemistry and technology. Its fourth edition has been extensively re-written and enlarged, now also covering topics such as BSE detection or acrylamide. Food allergies, alcoholic drinks, or phystosterols are now treated more extensively.
The authors of The Perfect Meal examine all of the elements that contribute to the diners experience of a meal (primarily at a restaurant) and investigate how each of the diners senses contributes to their overall multisensory experience. The principal focus of the book is not on flavor perception, but on all of the non-food and beverage factors that have been shown to influence the diners overall experience.
Best Food Science Books Reviewed & Ranked
We highly recommend you to buy all paper or e-books in a legal way, for example, on Amazon. But sometimes it might be a need to dig deeper beyond the shiny book cover. Before making a purchase, you can visit resources like Library Genesis and download some food science books mentioned below at your own risk. Once again, we do not host any illegal or copyrighted files, but simply give our visitors a choice and hope they will make a wise decision.
Antimicrobials in Food
Author(s): P. Michael Davidson, T. Matthew Taylor, Jairus R. D. David
ID: 2814169, Publisher: Routledge, Year: 2021, Size: 208 Mb, Format: pdf
Essentials of Food Science
Author(s): Vickie Vaclavik, Elizabeth W. Christian, Tad Campbell
ID: 2829007, Publisher: Springer, Year: 2021, Size: 18 Mb, Format: pdf
Innovative Processing Technologies for Healthy Grains
Author(s): Milica Pojic, Uma Tiwari
ID: 2850277, Publisher: Wiley-Blackwell, Year: 2021, Size: 4 Mb, Format: pdf
Please note that this booklist is not definite. Some books are really chart-busters according to Chicago Tribune, others are written by unknown authors. On top of that, you can always find additional tutorials and courses on Coursera, Udemy or edX, for example. Are there any other relevant links you could recommend? Drop a comment if you have any feedback on the list.