Resources

How the Food Industry Influences Nutrition, and Health

How Food Companies Skew the Science of What We Eat

Vanilla is one of the most liked smells cross-culturally. This article discusses vanilla’s use in food and medicine, with a focus on its neurocognitive appeal. Vanilla smells sweet to most people, which manufacturers are using to lower sugar content in products while retaining their appeal to consumers.

How to Use the Power of Your Senses for Happier, Healthier Living

This groundbreaking book on food science has been a must-read for 40 years and it is still the gold standard.

The definitive guide to making healthy and informed choices about food, written by one of the mostly highly respected authorities in food politics, food safety, and nutrition.

This book changes our understanding of diet, obesity, and the secrets to longevity.

This book explores fermentation in foods throughout the world and is a fascinating journey with recipes.

Modernist Bread provides a revolutionary new understanding of one of the most important staples of the human diet.

This great, little $5 cookbook is filled with 27 flavors of gelato, techniques for creating your own flavors, and other related recipes.

This book is a must-have for anyone interested in making better drinks and understanding the science behind mixology.

This is one of the most internationally respected references in food chemistry and a must read for the serious food scientist.

The Strange Chemistry of What We Put in Us and on Us

The Science of Great Barbecue and Grilling

The science of healthy eating broken down… in bite-size pieces. Myth-busting. Fact-checking.