Food Science Collection

Vinegar production, 19th century cutaway artwork. This is a trickling method developed in 1823 by the German chemist Schutzenbach. The barrel is divided into three sections

Russian space food. Some of these food products are preserves kept in special aluminum cans (upper centre), or squeezable tubes (upper right)

Red sea bream (Pagrus major). This fish is a popular food and a good source of Omega-3 fatty acids

Lactobacillus bacteria, SEM
Lactobacillus sp. bacteria, coloured scanning electron micrograph (SEM). Lactobacillus bacteria are probiotic bacteria, which are useful for human and animal health as they produce bacteriocins

Food science laboratory F008 / 3276
MODEL RELEASED. Food science laboratory

Scientist checking tomatoes F008 / 3240
MODEL RELEASED. Scientist checking tomatoes

Scientist checking cucumbers F008 / 3239
MODEL RELEASED. Scientist checking cucumbers

Cooking fats C014 / 1147
Cooking fats. Assortment of animal and vegetable fats used for cooking. Including: butter, margarine, palm butter, and lard

Healthy foods C014 / 1142
Healthy foods. Assorted selection of foods that are considered healthy

Carrots (Daucus carota) C014 / 1149
Carrots (Daucus carota) with their tops still attached

Dieting, conceptual image C014 / 1158
Dieting, conceptual image

Protein-rich foods C014 / 1138
Protein-rich foods. Assorted selection of foods that contain high levels of protein. carbohydrates. Those shown here include: meat, fish, shellfish, dairy products (including milk and cheeses), nuts

Spices C014 / 1148
Spices. Plate containing an assortment of spices used in cooking. Including: vanilla pods, star anise, nutmegs, cloves, cinnamon sticks, root ginger, cardamom pods, saffron, mace, and pimento

Healthy living, conceptual image C014 / 1157
Healthy living, conceptual image

Apricots (Prunus armeniaca) C014 / 1150
Apricots (Prunus armeniaca)

Shopping basket C014 / 1145
Shopping basket. Assorted selection of foods in a shopping basket, including: wine, water, hotdogs, vegetables corn, pasta, dairy products, fruits, eggs, and bread

Sauerkraut ingredients C014 / 1151
Sauerkraut ingredients. Pot of sauerkraut (German pickled cabbage, left) and the ingredients used to make it. These include: cabbage, apple, chilies, juniper berries, peppercorns, and salt

Sandwiches C014 / 1146
Sandwiches. Stack of three sandwiches on a plate

Food groups C014 / 1143
Food groups. Assorted selection of foods, including: vegetables, pulses (beans), pasta, meat, shellfish, dairy products, fruits, spices, eggs, honey and bread

Genetic testing of meat, conceptual image F006 / 9070
Genetic testing of meat, conceptual image

Food queries, conceptual artwork
Food queries. Conceptual artwork of food on a plate in the form of a question mark, representing queries, questions and concerns about food

Meat culture growth, conceptual artwork
Meat culture growth. Conceptual artwork of meat products being grown on plants, representing the cultivation of meat in a laboratory

Food groups C014 / 1140
Food groups. Assorted selection of foods that contain high levels of protein (left) and carbohydrates (right). Those containing carbohydrates include: pasta, potatoes, bread, rice

Protein-rich foods C014 / 1139
Protein-rich foods. Assorted selection of foods that contain high levels of protein. carbohydrates. Those shown here include: meat, fish, dairy products (including milk and cheeses), nuts, tofu

Food groups C014 / 1141
Food groups. Assorted selection of foods that contain high levels of protein (right) and carbohydrates (left), with those considered neutral (centre)

Dieting, conceptual image C014 / 1156
Dieting, conceptual image

Food groups C014 / 1144
Food groups. Assorted selection of foods in a basket, including: vegetables, pulses (beans), pasta, meat, fish, dairy products, fruits, spices, eggs, honey and bread

Soya bean (Glycine max) sprouts C014 / 1152
Soya bean sprouts. Jar containing sprouting soya (Glycine max) beans

Assorted vegetables C014 / 1153
Assorted vegetables

Carbohydrate-containing foods C014 / 1137
Carbohydrate-containing foods. Assorted selection of foods that contain high levels of carbohydrates. Carbohydrates (mainly starches and sugars) provide energy, and are an essential part of the diet

Carbohydrate-containing foods C014 / 1136
Carbohydrate-containing foods. Assorted selection of foods that contain high levels of carbohydrates. Carbohydrates (mainly starches and sugars) provide energy, and are an essential part of the diet

Raspberries (Rubus idaeus) C014 / 1155
Raspberries (Rubus idaeus)

Hydrogenation process, artwork
Hydrogenation process. Computer artwork showing the hydrogenation process used to convert unsaturated fats to saturated fats

USA-Mexico diet, conceptual artwork
USA-Mexico diet, conceptual computer artwork

British diet, conceptual artwork
British diet, conceptual computer artwork

European diet, conceptual artwork
European diet, conceptual computer artwork

A. Parmentier, French nutritional chemist
Antoine Augustin Parmentier (1737-1813), French nutritional chemist. Parmentier promoted the potato as a food in France and Europe

Assorted fresh fruit

Peeled banana

Mangoes and biohazard symbols (blue). This conceptual image could represent genetically modified (GM) food

Tub of margarine. Margarine is a butter-substitute that does not contain dairy fat, but is usually made from vegetable oils and skimmed milk. It may also contain vitamin A and D supplements

Honey in wax honeycomb cells

Honeycomb wax cells

Pollen in wax honeycomb cells

Dessicating machine, 19th century
Dessicating machine, 19th-century artwork. This machine was developed to dry fruit for export to the USA from the France. It has two parts, a furnace and a drying chamber

Early refrigerator, 19th century

Vegetarianism, conceptual image. Various vegetables inside a human head, representing a diet consisting solely of plant-based foods, such as fruit, vegetables, and pulses

Potato (Solanum tuberosum). Pototoes are an underground part of the plant, a structure called a tuber that stores reserves of starch, a type of carbohydrate

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"Unveiling the Secrets of Food Science: From Vinegar Production to Protein-rich Delights" Step back in time to the 19th century, where vinegar production was a fascinating art mastered by few. Discover how bacterial culture played a crucial role in transforming ordinary ingredients into tangy elixirs that tantalize our taste buds even today. Zooming in under the microscope, witness the intricate world of Lactobacillus bacteria as they dance and thrive, shaping fermented foods with their magical touch. Explore the mesmerizing SEM images capturing their beauty and complexity. Enter the bustling Food Science Laboratory F008 / 3276, where dedicated scientists meticulously examine every aspect of our favorite fruits and vegetables. Watch as they carefully inspect tomatoes (F008 / 3240) and cucumbers (F008 / 3239), ensuring only the finest quality reaches our plates. Delve into the realm of cooking fats (C014 / 1147) and learn about their impact on flavor profiles and culinary techniques. Discover how these essential components can elevate dishes from ordinary to extraordinary when used skillfully. Embrace a healthier lifestyle with an array of nutritious options showcased through vibrant visuals like healthy foods (C014 / 1142). Witness carrots (Daucus carota) (C014 / 1149), bursting with vitamins and antioxidants, reminding us why nature's bounty is so vital for our well-being. Explore dieting from a conceptual perspective through thought-provoking imagery such as Dieting, conceptual image C014/1158. Understand that balance is key while embarking on any dietary journey; it's not just about restriction but making mindful choices that nourish both body and soul. Lastly, immerse yourself in protein-rich foods' wonders (C014/1138), discovering new sources beyond traditional meat-based options. Uncover innovative plant-based alternatives that cater to diverse palates while providing essential nutrients for a well-rounded diet.