Modern consumers are increasingly eating meals away from home and are concerned about food quality, taste, and health aspects. Food engineering (FE) has traditionally been associated with the industrial processing of foods; however, most underlying phenomena related to FE also take place in the kitchen during meal preparation. Although chemists have positively interacted with acclaimed chefs and physicists have used foods as materials to demonstrate some of their theories, this has not been always the case with food engineers. This review addresses areas that may broaden the vision of FE by interfacing with cooking and gastronomy. Examples are presented where food materials science may shed light on otherwise empirical gastronomic formulations and cooking techniques. A review of contributions in modeling of food processing reveals that they can also be adapted to events going on in pots and ovens, and that results can be made available in simple terms to cooks. Industrial technologies, traditional and emerging, may be adapted to expand the collection of culinary transformations, while novel equipment, digital technologies, and laboratory instruments are equipping the 21st‐century kitchens. FE should become a part of food innovation and entrepreneurship now being led by chefs. Finally, it is suggested that food engineers become integrated into gastronomy's concerns about safety, sustainability, nutrition, and a better food use.

中文翻译：

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食品工程与烹饪和美食学的关系

现代消费者越来越多地在离家吃饭，他们担心食物的质量，味道和健康状况。传统上，食品工程学（FE）与食品的工业加工有关。但是，大多数与FE相关的潜在现象也发生在进餐过程中的厨房中。尽管化学家与知名厨师积极互动，物理学家们以食物为材料来证明他们的某些理论，但对于食品工程师而言，情况并非总是如此。这篇评论通过与烹饪和美食相结合，解决了可能扩大有限元视野的领域。列举了一些示例，其中食品材料科学可以阐明其他经验性的美食配方和烹饪技术。回顾对食品加工建模的贡献后发现，它们也可以适应锅和烤箱中发生的事件，并且可以简单地将结果提供给厨师。传统的和新兴的工业技术可以适应扩大烹饪转化的范围，而新颖的设备，数字技术和实验室仪器正在为21世纪的厨房配备设备。富裕应该成为现在由厨师领导的食品创新和企业家精神的一部分。最后，建议将食品工程师纳入美食界对安全性，可持续性，营养和更好地使用食物的关注。在21世纪的厨房配备了新颖的设备，数字技术和实验室仪器的同时，可能会进行调整以扩大烹饪转换的范围。富裕应该成为现在由厨师领导的食品创新和企业家精神的一部分。最后，建议将食品工程师纳入美食界对安全性，可持续性，营养和更好地使用食物的关注。在21世纪的厨房配备了新颖的设备，数字技术和实验室仪器的同时，可能会进行调整以扩大烹饪转换的范围。富裕应该成为现在由厨师领导的食品创新和企业家精神的一部分。最后，建议将食品工程师纳入美食界对安全性，可持续性，营养和更好地使用食物的关注。