The Best New Food Science Books To Read In 2025

Everyone's guide to using the power of science to produce healthier and tastier fruits and vegetables. From garden to fork, Food Science for Gardeners is everyone's guide to optimizing the quality of garden produce and preparing the most delicious and nutritious food possible. Beginning with a high-level overview of food quality and nutrient density, this invaluable resource then takes a deep, but accessible, dive into:.

The essential nutrient groups―proteins, carbohydrates, fats, vitamins, minerals, and fiber―as well as phytonutrients and their antioxidant propertiesFactors affecting food safety such as pesticides, microplastics, bacteria, and other forms of chemical and biological contaminationThe pros and cons of a host of approaches to storage and preservation including canning, drying, pickling, and fermentationAn extensive variety of cooking methods and how they affect nutrient availabilityGardening techniques for growing nutritious food, including the use of organic practices, selecting the right cultivars, and enhancing soil health to improve food qualityA complete section dedicated to the best growing methods for common fruits and vegetables.Whether you're a home gardener, local food enthusiast, or small-scale farmer, Food Science for Gardeners demystifies the science of food, enabling you to put the best quality vegetables and fruits on your plate.

An irreverent, accessible, essential guide to the science of flavor and how to use it in your own kitchen, from the food scientist-confidante of some of the world’s best chefs, Arielle Johnson, with more than 75 recipes—plus a foreword by René Redzepi. “Arielle changed the way that I think about flavor, and in these pages, she will do the same for you” (René Redzepi, chef of Noma). Meet Arielle Johnson—she’s a flavor scientist (she loves flavor so much, she got a Ph.D. in the subject). She spends most of her time helping chefs better understand what’s going on beneath the hood of flavor and make delicious new foods.

Now, with Flavorama, she shares this invaluable knowledge with home cooks everywhere. Mixing equal parts fun and braininess, Arielle dives into how chemistry, sensation, and craft unite to create flavor, distilling what flavor really is (molecules!) and how to get it to work for you (spotting patterns, breaking rules) in an easy-to-digest handbook. You don’t need a lab or a professional kitchen—or even a background in science—to get something out of the science of flavor. With Flavorama, you’ll be able to easily finesse flavor while cooking to give any dish a little oomph, easily swap out an ingredient for one you have on hand, use a recipe or technique to improvise something new, or boldly replicate a flavor. Out of basil for pesto? Pivot and use mint, shiso, or tarragon—all are members of the same “herbal-aromatic” flavor family—for a new-but-somehow-familiar herb sauce. Or add a drizzle of olive oil and a sprinkling of flaky salt to chocolate ice cream— a simple hack for deliciously complex flavor. Included are 99 recipes so you can hit the ground running with your new science-of-flavor knowledge:. An Algorithm for a Minimalist but Excellent Dressing for LettuceUmami-Boosted Cacio e PepeChilled Soba Noodles with GrapefruitThe Meatiest Slow-Cooked MeatPanela-Coconut Iced CoffeePineapple Caramel SauceBurnt Scallion ButterUnder-appreciated–Spice Pumpkin PieCook with the creativity, confidence, and flexibility of a world-class chef and learn how to unlock the flavor potential of your ingredients, create your own dishes, make your own bitters, ferment your own miso, and much, much more. Charming illustrations and diagrams drawn by Arielle herself accompany this indispensable guidebook to flavor town.

"Food Science: Exploring the Science Behind Food Types, Packaging, Processing, Safety, and Chemistry" is a comprehensive exploration of the intricate and diverse world of food science. This book delves into the multifaceted aspects of food, from its composition and chemical interactions to its journey from farm to table. With a focus on understanding the scientific principles that underlie our food choices, this book unravels the mysteries behind various food types, their packaging and processing methods, safety considerations, and the fascinating world of food chemistry.

Throughout the book, readers are introduced to the concept of food science as a multidisciplinary field that merges insights from chemistry, biology, physics, and engineering to comprehend the complex nature of food. It covers a wide range of topics, including the role of carbohydrates, proteins, fats, vitamins, and minerals in nutrition, as well as the science behind food preservation techniques such as canning, freezing, and drying. Furthermore, the book delves into the intricate world of food packaging, exploring the various materials used, such as plastics, glass, metal, and paper, and their roles in preserving freshness and ensuring product safety. The importance of food safety and the methods used to prevent foodborne illnesses are also addressed, emphasizing the significance of proper handling, processing, and storage. Readers gain insights into the chemistry that drives flavor development, browning reactions, and texture changes during cooking. The impact of sensory attributes, including taste, color, aroma, and presentation, on the overall culinary experience is thoroughly examined, highlighting the intricate interplay between science and our perception of food. Moreover, the book touches upon emerging technologies such as nanotechnology, genetic engineering, and sustainable practices that are shaping the future of food science. It also underscores the global importance of addressing food security, environmental sustainability, and ethical considerations in food production and consumption. "Food Science: Exploring the Science Behind Food Types, Packaging, Processing, Safety, and Chemistry" serves as a valuable resource for students, professionals, and enthusiasts eager to delve into the scientific underpinnings of the foods we consume. With its comprehensive coverage and clear explanations, this book illuminates the multifaceted world of food science and inspires a deeper appreciation for the scientific principles that shape our culinary experiences and choices.