Where taste meets innovation. Exploring food science with Prof. Edgar Chambers IV

Where it all began

Professor Chambers recounts his early fascination with cooking and how it led him to the field of food science. – When I was quite young, I loved to cook. Since primary school, I knew I wanted to work with food, but not as a chef – says the scientist. Intrigued by the idea of combining food and people, he found his calling in sensory science during his master's studies.

Consumer perception and global food choices

The American scientist is currently engaged in projects related to consumer perception and how people think about the products that they buy. – One project that I’m part of is looking into why people choose food from their own country versus another country, for example. We've also done a lot of work on the texture and flavor of snack foods. We want to know what it is that people are really looking for. There are a lot of snack foods out there, but what's the next thing? – says Prof. Chambers, explaining the diversity in snack food preferences, and emphasizing the need to adapt flavors to, not only local tastes but cultural and geographical differences. 

– For instance, while plain or cheese-flavored snacks are popular in the U.S., Thai consumers lean towards seaweed-flavored snacks, and Spaniards savor ham-flavored ones. Our projects delve into understanding why people choose certain products over others and what we can do to improve them. We also take into consideration other factors. For example, during a conference in Asia, one of the guests from Indonesia said that his government focuses on developing food for natural disasters because they often have tsunamis, earthquakes, volcano eruptions, floods, etc. So we need to think about improving food not only taste-wise but also nutrient- and shelf life-wise – explains the scientist. This emphasis on local adaptation highlights the dynamic nature of food science, where solutions are tailored to diverse cultural and environmental contexts.

Prof. Chambers also recently visited the Wrocław University of Environmental and Life Sciences to meet up with the SEASONED project team members as an outside advisor. – The project is a training project. Its main goal is to bring the university to a higher level of sensory and product development and help them work synergistically. I’m on the advisory board and my role is to share my knowledge, which is what I've been doing during my time here. I look at some of the products and give my professional advice and opinion – says the scientist.

The quest for the next snack 

Addressing the ever-evolving snack landscape, Professor Chambers dismisses the notion of a single "next snack product." Instead, he emphasizes the importance of exploring new bases for snacks, such as alternative grains like chickpeas, beans, or different varieties of potatoes, which can significantly impact texture and flavor. He mentions the emergence of light and crispy snacks with a soft crunch, challenging the traditional notion of hard and crunchy snack foods. 

– There is also a growing demand for healthier snacks. However, there is a delicate balance between health and taste. I think people are willing to give up a little bit of taste, to get a more healthful snack food. But they're not really willing to give up salt, fat, or sugar. If the snack doesn’t taste good, they just won’t eat it, no matter how healthy it is – says the scientist, mentioning the ongoing research into incorporating vegetables, beans, peas, and proteins into snacks, along with experimenting with insect powder as an alternative ingredient. The challenge lies in maintaining the desired taste while reducing salt, sugar, and fat content.

The intricate process of developing new products involves taste testing as well as other scientific approaches. It engages both consumers and highly trained panels to evaluate flavors, textures, and overall acceptability. This iterative process helps refine products to meet consumer preferences.

The evolution of food science

The roots of food science can be traced back to the preservation of food, a practice that dates back centuries if not more. Canning, jarring, and other preservation techniques set the stage for the emergence of a discipline dedicated to creating tasty and easy-to-consume food. However, the late 1800s marked a pivotal moment, ushering in an era where convenience and ready-to-eat options became paramount, steering people away from traditional home cooking. – As humans, we've designed food for a long time. The process of cooking, fermenting, salting, and preserving food has been around for a long time. The process of pasteurization developed during the Napoleonic Wars, for example. However, the idea of actually creating food that people would want to eat is more recent than that. Soft drinks, for example, have been around since the late 1800s – says the scientist.

The post-World War II world became a catalyst for a revolution in food consumption patterns in the U.S.. Dissatisfied with wartime rations, returning soldiers fueled the demand for accessible and palatable ready-to-eat, nutritious foods, shaping the foundations of the modern food industry

Personalization – the future of food science

In contemplating the future of food science, Professor Chambers foresees a confluence of factors shaping the industry. New ingredients, technological advancements like artificial intelligence, and personalized food experiences are on the horizon. He envisions a future where AI transforms how food is produced and tested, allowing for greater personalization in choosing meal ingredients.

Prof. Edgar Chambers IV will appear as a guest on the “Mamy Zielone Pojęcie” podcast. Together with Prof. Agnieszka Kita and host Jowita Chojcan, he discussed the vital role of sensory evaluation in understanding consumer preferences, emphasizing the principle that people consume what they enjoy. A notable project highlighted involved the meticulous tasting and comparison of infant formula to breast milk. The professor also shed light on the unique challenge of testing pet food, where the absence of verbal feedback necessitates human tasting to evaluate palatability and ensure flavor stability over time. Through these unconventional projects, Professor Chambers provided insights into the nuanced and hands-on nature of sensory evaluation, dispelling common misconceptions and offering a deeper understanding of the science shaping our consumption choices.

Keep an eye out for the episode which will be out in January.

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