Ashby food

It is often said that science and practical skills are two separate entities within food as a taught subject. The curriculum tends to fall easily into the theory of how science works in food, and then the practical (considered less academic) capability of producing food and designs.

In reality the two work very closely together. Some of the most modern, inventive and unique dish and menu designs in the world today rely on science in food to manipulate and create new structures. Food design is ever changing and evolving. Some of the most successful restaurants in the world use food science as a basis for their menu development. We only have to look at The Fat Duck and El Bulli for inspiration and with modern molecular gastronomy techniques including textures and sous vide. Food design has become cutting edge and exciting. Food Technology, design and science are therefore not just…

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