Food Science is commonly mistaken for culinary arts or nutrition/dietetics. However, food science breaks down food on the atomic level and how chemicals of food interact with one another. A food scientist is also an innovator that takes a concept of a food product and develops it into the mass produced item the public sees on their grocery store shelves or in restaurants.
The Classy Critic is purposed to become a diverse community of food lovers that can fellowship and network with one another around the one thing that everyone loves... GOOD FOOD!
Savoring the Science in Style