The Food Lab

Where Food and Science Meet

So, what is the food lab?

The Food Lab is the place where Food and Science meet.

We explore the intricate role that science, and all its facets, play in both idea generation & development of food. 

We love exploring and understanding niche products, exciting new concepts, recipes and much more.

We look at understanding food on a much larger scale through research, experience and having conversations with industry experts –
diving deep into what makes the food we eat and drink so special.

We’re not only scientists but also food enthusiasts.
We enjoy playing with our food, and we recommend you try it too!

So you can expect recipe development, cooking flops but also kitchen successes as well.

We’re sure you’re going to love it here!

Food Science

Food Science is the application of science &  engineering to study the fundamental physical, chemical and biochemical nature of foods, and the principles of food processing.

Food Technology

Food Technology is the use of information generated by food science in the selection, preservation, processing, packaging and distribution to ensure the consumption of safe, nutritious and wholesome food.

For the Love of Food

Meet the Food Scientist

Nicolle

FOOD SCIENCE || TECHNICAL & INNOVATION

I am curious by nature and I think this is what drew me to Food Science. Food was a big part of my life growing up, so Sundays were spent cooking, and for fun, we baked! I guess it’s the natural next step to want to know more about the food I spent so much time making.

One of my favourite branches of Food Science is Molecular Gastronomy. It’s absolutely fascinating to know why certain reactions take place and why specific outcomes occur when developing foods & food products, and especially when I cook and bake. However passionate I am about Food Chemistry, I am equally passionate about Food Safety & Quality. The food we eat has to be safe, but it also has to be of good quality in order for consumers to want to buy it continuously.
I’m excited to have The Food Lab as a platform to put thoughts and ideas into. I’m also looking forward to putting everything I have learnt as a food scientist into practical advice and information for everyone to use.

Which Disciplines Form the Base of Food Science & Technology?

Food Microbiology

The study of microorganisms that can be found in food – naturally or due to contamination – but also microorganisms that are used to create food, such as yoghurt or beer.

Nutrition

The study of nutrients in the food we eat and how the body uses these nutrients as well as the relationship between health, diet and disease.

Food Engineering

The application of engineering principles to food materials.  Food engineering involves food processing, food machinery, packaging, instrumentation & control.

Food Quality & Safety

Food Safety – the practices that assure food quality is preserved through handling, distribution & storage to ensure food is safe for human consumption.

Food Quality – the features and characteristics of a food product that are acceptable to consumers, conform to specifications, and display value for money for consumer & profit for the business.

Sensory Science

A scientific discipline used to evoke, measure, analyze, and interpret those responses to products that are perceived by the senses of sight, smell, touch, taste, and hearing (Stone and Sidel 1993)

Food Chemistry

The study of the chemical interactions and processes that take place in all food products their properties. This also involves the effect of different processing techniques on foods and how these processes can be used to enhance food quality.

Food Microbiology

The study of microorganisms that can be found in food – naturally or due to contamination – but also microorganisms that are used to create food, such as yoghurt or beer.

Nutrition

The study of nutrients in the food we eat and how the body uses these nutrients as well as the relationship between health, diet and disease.

Food Engineering

The application of engineering principles to food materials.  Food engineering involves food processing, food machinery, packaging, instrumentation & control.

Food Quality & Safety

Food Safety – the practices that assure food quality is preserved through handling, distribution & storage to ensure food is safe for human consumption.

Food Quality – the features and characteristics of a food product that are acceptable to consumers, conform to specifications, and display value for money for consumer & profit for the business.

Sensory Science

A scientific discipline used to evoke, measure, analyze, and interpret those responses to products that are perceived by the senses of sight, smell, touch, taste, and hearing (Stone and Sidel 1993)

Food Chemistry

The study of the chemical interactions and processes that take place in all food products their properties. This also involves the effect of different processing techniques on foods and how these processes can be used to enhance food quality.

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“Food is the place where you begin…”

– Vandana Shiva

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