Above : Sharon Croxford and Emma Stirling
F ar from textbooks of years past , Understanding the Science of Food instead takes a refreshing , modern approach . It ’ s filled with rich imagery , written in straightforward and easyto-understand language , and includes contributions from leading “ Chef Contributors ” like Maggie Beer and the Sprout Cooking School duo .
The book is co-authored by APDs Sharon Croxford and Emma Stirling . Sharon is a senior lecturer at La Trobe University , and lead editor of Food and Nutrition Throughout Life . Emma , also an academic at La Trobe , is well known as the director of Scoop Nutrition , a Melbourne-based nutrition consultancy specialising in culinary nutrition , strategic communication and project planning . Emma also founded Storehouse , a blog directory that amasses credible nutrition , food and health information in a single location .
While Sharon and Emma focused on providing a foundation for “ the theory and application of chemistry to all aspects of food and food processing systems ,” they didn ’ t stop there . Clearly foodies themselves , the co-authors also delve into key cooking techniques , the science of the senses and how they affect the food experience , and the journey from field to fork . The result : a contemporary , 360 ° look at food science and its practical applications .
Infuse recently chatted to Emma and Sharon about their book – pull up a seat and listen in !
Congratulations on the publication of your new textbook ! How is it different from others that preceded it ?
It is the first of its kind for Australia . Before its publication , we had to rely on American or UK food science textbooks , which are based on very different food supplies , eating patterns and food regulations . It was particularly important to us that we featured Australian farmto-fork stories , chefs , research and regulations . interview continues overleaf ...
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