Chocolate presents a particular engineering challenge--it is a complex mixture, which means it is difficult to predict its behaviour under processing conditions.
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In addition to helping cooks understand the mechanisms that are happening while they are cooking, molecular gastronomy is an excellent way to democratise science.
En plus d'aider les cuisiniers à comprendre les mécanismes qui se produisent lorsqu'ils cuisinent, la gastronomie moléculaire est un excellent moyen de démocratiser les sciences.
"My desire to head SACNAS seems to me like a natural transition, a way to expand on my abilities and contribute my eclecticism to another realm of interest--science. "
"As a youngster in elementary and junior high schools, I excelled in all academic subjects. I was especially talented with numbers, but I never thought about becoming a mathematician or a scientist."
People expect that when they pick up a bottle of their favourite beer it tastes the same as the last one they had. Yet the ingredients used to make beer come from nature. How then is it possible to make the product the same every time?