| 1 The Science of Foods: Designing Our Edible Future |
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1 | (26) |
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A Local Food Challenge: Breakfast in New England |
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1 | (4) |
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Global Food Challenges: Feeding the World |
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5 | (11) |
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Meeting Basic Nutritional Needs |
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5 | (4) |
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Managing Our Edible Environment: Sustainability |
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9 | (2) |
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11 | (1) |
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12 | (1) |
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Ensuring a Healthy Population |
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13 | (2) |
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Nurturing Food Culture: Community, Pleasure, and Status |
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15 | (1) |
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The Importance of Being Scientific |
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16 | (1) |
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16 | (9) |
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17 | (1) |
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17 | (4) |
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21 | (1) |
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22 | (2) |
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24 | (1) |
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25 | (2) |
| 2 Food Architecture: Building Better Foods |
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27 | (34) |
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Astronauts, Gastronauts, and Mathematicians |
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27 | (1) |
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Food Architects, Designers, and Structural Engineers |
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28 | (3) |
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Historical Movements in Food Architecture and Design |
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31 | (3) |
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31 | (1) |
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32 | (1) |
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33 | (1) |
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34 | (1) |
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35 | (14) |
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Water: The Forgotten Ingredient |
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36 | (3) |
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39 | (3) |
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Carbohydrates: Thick and Sweet |
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42 | (2) |
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44 | (2) |
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Colors, Flavors, and Additives: Special Effects |
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46 | (3) |
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Structural Design: Putting It All Together |
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49 | (4) |
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49 | (3) |
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52 | (1) |
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53 | (1) |
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Food Design with Honey and Bunny |
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53 | (1) |
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Edible Architecture: Chocolate |
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54 | (3) |
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55 | (2) |
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57 | (1) |
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57 | (3) |
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The Future of Food Architecture |
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60 | (1) |
| 3 The Science of Deliciousness |
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61 | (38) |
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61 | (1) |
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Sampling the World: Hard-Wired Deliciousness |
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61 | (1) |
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First Impressions: Does It Look Good? |
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62 | (11) |
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The Physics and Chemistry of Food Beauty |
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64 | (3) |
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Great Expectations: The Sociopsychology of Food Aesthetics |
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67 | (5) |
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Dining in the Virtual World |
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72 | (1) |
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Food Flavor: The Chemical Bouquet |
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73 | (10) |
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73 | (1) |
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74 | (2) |
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76 | (1) |
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The Matrix: What Is the Flavor Reality? |
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77 | (2) |
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Willy Wonka and the Flavor Release Factory |
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79 | (1) |
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80 | (2) |
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Flavor Perception and Health |
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82 | (1) |
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Trigeminal: Feel the Burn |
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83 | (2) |
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Oral Processing and Mouthfeel: The Sound and the Puree |
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85 | (3) |
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86 | (2) |
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Smooth Operator: The Science of Creaminess |
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88 | (1) |
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The Role of Our Brains in Eating |
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88 | (2) |
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Cross-Modal Correspondence: It All Makes Sense |
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88 | (1) |
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The Importance of Context: Exterior Decorating |
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89 | (1) |
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90 | (7) |
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Human Taste Testers: Sensory Science |
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91 | (1) |
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92 | (5) |
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The Future of Deliciousness |
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97 | (2) |
| 4 Food Gastrology: A Voyage Through Our Guts |
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99 | (24) |
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Our Guts: The Gateway to Our Health |
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99 | (1) |
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99 | (2) |
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The Rise of the Food Gastrologists |
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101 | (1) |
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Ingestion: Starting the Journey |
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101 | (1) |
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Dissolution and Assimilation: Building & Maintaining Our Bodies |
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102 | (9) |
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The Mouth: Spit and Tooth Machine |
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102 | (3) |
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105 | (3) |
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Small Intestine: Super Absorber |
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108 | (2) |
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Colon: Home of Our Extended Family |
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110 | (1) |
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Distribution & Metabolism: Keeping the Whole Thing Running |
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111 | (1) |
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Excretion: Peeing, Pooping, and Farting |
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112 | (4) |
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113 | (1) |
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114 | (1) |
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115 | (1) |
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116 | (2) |
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116 | (1) |
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The Brain and Eating Behavior |
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117 | (1) |
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Following the Journey of Foods Through Our Bodies |
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118 | (3) |
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119 | (1) |
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Animals: The Next Best Thing |
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119 | (1) |
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Simulated Guts: The Most Convenient Thing |
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120 | (1) |
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The Future of Food Gastrology |
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121 | (2) |
| 5 Are You What You Eat? |
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123 | (44) |
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123 | (1) |
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124 | (9) |
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Fat Mimetics and Anal Leakage |
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125 | (1) |
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Fat Simulators: Impersonating Fats |
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126 | (4) |
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Sugar Replacers: Natural and Artificial |
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130 | (3) |
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Biomimetic Starch Granules |
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133 | (1) |
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Optimizing Macronutrient Composition |
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133 | (18) |
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Are All Calories Created Equal? |
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134 | (1) |
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135 | (7) |
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142 | (6) |
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148 | (3) |
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The Role of Food Digestibility |
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151 | (2) |
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151 | (2) |
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Modulating Appetite and Satiety |
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153 | (3) |
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156 | (1) |
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157 | (2) |
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The Problem with Dieting: The Defended Weight Range |
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159 | (1) |
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160 | (1) |
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Creating a Healthier Food Environment |
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160 | (4) |
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161 | (2) |
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163 | (1) |
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163 | (1) |
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164 | (3) |
| 6 Nutraceuticals: Superfoods or Superfads? |
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167 | (36) |
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167 | (2) |
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Nutraceuticals Versus Nutrients |
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169 | (1) |
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Nutraceuticals Versus Pharmaceuticals |
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169 | (1) |
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170 | (2) |
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Can Food Components Impact Health and Behavior? The Strange Case of the Cannibal Hamsters |
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172 | (1) |
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Establishing the Efficacy of Nutraceuticals |
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173 | (3) |
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Observational Studies: Epidemiology |
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173 | (1) |
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Intervention Studies: Randomized Controlled Trials |
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174 | (1) |
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Mechanistic Studies: Establishing How It Works |
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175 | (1) |
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Some Common Nutraceuticals |
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176 | (8) |
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177 | (1) |
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178 | (1) |
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179 | (1) |
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180 | (1) |
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181 | (1) |
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182 | (1) |
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182 | (2) |
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184 | (3) |
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184 | (1) |
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185 | (1) |
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185 | (1) |
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186 | (1) |
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186 | (1) |
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How Do Nutraceuticals Affect Our Health? |
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187 | (2) |
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Reductionism and Systems Biology |
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187 | (1) |
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Mechanisms of Action: Cancer |
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188 | (1) |
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But Do Nutraceuticals Actually Work? |
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189 | (4) |
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190 | (1) |
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Challenges to Testing Nutraceutical Efficacy |
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191 | (2) |
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Incorporating Nutraceuticals into Our Diet |
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193 | (4) |
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Overcoming Evolution's Barriers |
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194 | (1) |
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195 | (2) |
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Designing Foods to Increase Nutraceutical Bioavailability |
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197 | (3) |
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Natural Versus Processed foods |
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197 | (1) |
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198 | (1) |
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199 | (1) |
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200 | (1) |
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The Future of Nutraceuticals |
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200 | (3) |
| 7 Feeding the World Inside Us: Our Gut Microbiomes, Diet, and Health |
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203 | (30) |
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203 | (2) |
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What Is the Gut Microbiome? |
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205 | (2) |
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Microbes and Their Functions |
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207 | (2) |
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Characterizing the Human Microbiome |
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209 | (6) |
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210 | (2) |
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212 | (1) |
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213 | (1) |
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214 | (1) |
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Fecal Transplants and Germ-free Mice |
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214 | (1) |
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The Life Story of Our Microbiomes |
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215 | (2) |
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Do We Know What a Good Microbiome Looks Like? |
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217 | (2) |
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The Microbiome and the Food-Gut-Brain Axis |
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219 | (1) |
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How Does the Gut Microbiome Impact Our Health? |
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219 | (6) |
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Strengthening Our Immune Systems |
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220 | (1) |
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Inflammatory Bowel Disease and Irritable Bowel Syndrome |
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221 | (1) |
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221 | (1) |
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222 | (1) |
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223 | (1) |
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224 | (1) |
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225 | (1) |
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Towards a Healthier Microbiome |
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225 | (3) |
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226 | (1) |
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Taking Probiotics and Prebiotics |
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226 | (2) |
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Avoiding Certain Food Additives |
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228 | (1) |
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Microbial Gastronauts: From Mouth to Colons |
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228 | (2) |
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But Will They Stay When They Get There? |
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230 | (1) |
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The Future of the Gut Microbiome |
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230 | (3) |
| 8 Personalized Nutrition: Customizing Your Diet for Better Health |
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233 | (28) |
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One Size Does Not Fit All |
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233 | (2) |
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Systems Biology: Disentangling Complexity |
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235 | (1) |
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Biometric Data: Decoding Who We Are |
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236 | (11) |
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237 | (3) |
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Transcriptome: Reading the Instructions |
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240 | (2) |
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Proteome: Molecular Machines |
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242 | (1) |
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Metabolome: Molecular Products |
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243 | (2) |
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Microbiome: Extended Family |
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245 | (1) |
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Phenome: Personal Characteristics |
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245 | (1) |
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Foodome: The Molecules on Our Plates |
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246 | (1) |
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246 | (1) |
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Biometric Sensors: Getting the Measure of Ourselves |
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247 | (2) |
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Artificial Intelligence and Machine Learning: Pattern Recognition |
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249 | (1) |
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249 | (1) |
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Omic Forensics: The Power of Biometry |
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250 | (6) |
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Gene Sequencing: Reading DNA |
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251 | (1) |
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Chromatography: Divide and Discriminate |
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252 | (2) |
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Mass Spectrometry: Smash and Graph |
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254 | (1) |
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Nuclear Magnetic Resonance: Spinning Tops |
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255 | (1) |
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Challenges to Personalized Nutrition |
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256 | (3) |
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256 | (1) |
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Our Diets Are All Different |
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257 | (1) |
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258 | (1) |
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The Future of Personalized Nutrition |
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259 | (2) |
| 9 Food Biotechnology: Sculpting Genes with Genetic Engineering |
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261 | (26) |
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Rise of the Gene Editing Nano-Bots |
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261 | (2) |
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263 | (11) |
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263 | (2) |
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Black-Box Genetic Engineering: The Early Days |
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265 | (2) |
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What Is Modern Genetic Engineering? |
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267 | (2) |
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The Gene Editing Revolution |
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269 | (2) |
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A Brief History of CRISPR |
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271 | (3) |
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Can We Genetically Engineer a Healthier, More Sustainable Food Supply? |
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274 | (8) |
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Biofortification: Tackling Micronutrient Deficiencies |
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274 | (1) |
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Optimizing Nutritional Profiles |
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275 | (1) |
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Eliminating Potentially Harmful Substances from Foods |
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276 | (1) |
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Improving Food Sustainability |
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276 | (3) |
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279 | (1) |
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280 | (1) |
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Optimizing Traditional Selective Breeding |
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281 | (1) |
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Creation of Laboratory Animals |
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282 | (1) |
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Is Genetic Engineering Safe? |
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282 | (2) |
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Is Genetic Engineering Ethical? |
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284 | (1) |
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Should Genetically Modified Foods Be Labeled? |
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285 | (1) |
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The Future of Genetic Engineering |
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286 | (1) |
| 10 Food Nanotechnology: Harnessing the Power of the Miniature World Inside Our Foods |
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287 | (36) |
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287 | (1) |
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288 | (1) |
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A Brief History of Nanotechnology |
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288 | (3) |
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The Birth of Food Nanotechnology |
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291 | (1) |
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292 | (8) |
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294 | (1) |
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295 | (1) |
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How Do We Make Nanoparticles? |
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296 | (1) |
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How Do We See and Measure Nanomaterials? |
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297 | (1) |
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Why Do Nanomaterials Have Unique Properties? |
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298 | (2) |
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Nanotechnology in Agriculture |
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300 | (7) |
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Nano-Enabled Water Treatment |
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301 | (1) |
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Protecting Crops with Nano-Pesticides |
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301 | (2) |
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Feeding Plants with Nano-Fertilizers |
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303 | (2) |
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Precision Agriculture: Nano-Enabled Monitoring and Control |
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305 | (1) |
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Sustainable Nanomaterials |
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306 | (1) |
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Nanotechnology in Food Production |
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307 | (11) |
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Nano-Tooled Bug Blasters: Improving Safety and Reducing Waste |
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307 | (2) |
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Into the Matrix: Improving Ingredient Compatibility |
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309 | (1) |
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Enhancing Food Quality from the Inside Out |
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309 | (3) |
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Nano-Structuring Foods to Control Their Digestion |
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312 | (1) |
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Boosting Bioactivity Through Nanotech |
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312 | (2) |
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Being at the Right Place at the Right Time: Controlled and Targeted Delivery |
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314 | (1) |
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314 | (1) |
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315 | (1) |
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Next-Generation Food Packaging |
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316 | (2) |
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Nanotoxicology: The Potential Perils of Nanotech |
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318 | (1) |
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Understanding and Managing Risks |
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319 | (1) |
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The Future of Food Nanotechnology |
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320 | (3) |
| 11 Towards a More Ethical and Sustainable Edible Future: One Burger at a Time |
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323 | (40) |
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323 | (2) |
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Hamburgers: The Real Thing |
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325 | (11) |
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Patty Versus Hamburger: The Legal Case |
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326 | (1) |
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Converting Cows into Burgers |
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326 | (2) |
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Deconstructing the Burger |
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328 | (2) |
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330 | (1) |
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331 | (2) |
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Lexicon of Burger Deliciousness |
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333 | (1) |
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Halo Burgers: Beefing Up Hamburger Nutrition |
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334 | (1) |
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The Omnivore's Dilemma: Problems with Meat Eating |
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334 | (2) |
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Clean Burgers: Cultured Meat |
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336 | (16) |
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The Cultured Meat Advantage |
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336 | (1) |
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Factory Grown Meat: The Science of Tissue Engineering |
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337 | (2) |
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A Brief History of Cultured Meat |
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339 | (1) |
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340 | (1) |
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Should Vegetarians Eat Themselves? |
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341 | (1) |
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341 | (1) |
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342 | (1) |
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342 | (1) |
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Traditional Insect Consumption |
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342 | (1) |
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Insect Consumption in Developed Countries: Learning to Love the Bug |
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343 | (2) |
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The Science of the Bug Burger |
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345 | (1) |
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But Would You Eat It? The Yuck Factor |
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346 | (4) |
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Bug Farming: The Commercial Production of Edible Insects |
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350 | (1) |
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Are There Health Benefits from Consuming Bugs? |
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350 | (1) |
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The Challenges of Bug Farming |
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351 | (1) |
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Bacteria Burgers: Microbial Meat |
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352 | (2) |
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Bean Burgers: Plant-Based Meat Alternatives |
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354 | (5) |
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Assembling a Meat Simulacrum |
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355 | (3) |
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Flexitarian Burgers: The Omnivore's Solution |
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358 | (1) |
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Is a Plant-Based Diet Better for Your Health? |
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358 | (1) |
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Is There a Future for Farm Animals? |
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359 | (1) |
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The Future of a Sustainable Food Supply |
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360 | (3) |
| 12 The Future of Foods? |
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363 | (4) |
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A Vision of the Future of Food Production |
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364 | (3) |
| Permissions |
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367 | (4) |
| Bibliography |
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