SYNOPSIS   

Heat is necessary, it can good and bad science when cooking is not optimized. It is essential but not always. Although heat impacts food safety, flavor, texture, and nutritional value critically during processing, it can also be harmful. Many unwanted materials and compounds can derive from bad science. It is time to get in to some details about the science of cooking, heat and the different techniques we use for cooking. Cooking is not just about temperature, that would be far too simple, right? The world needs more sustainable process in the use of heat. The Quantum of energy contribute a substantial cost to the final product. In addition excess or “wrong” energy is bad because of nutrients loss, bio-availability of phytonutrients will be oxidized, colour and texture can be unacceptable. These are some of the bad science mentioned in this talk.


BIODATA OF SPEAKER

Mr Siaw Chon Lok a Food Specialist with 49 years of experience in Food Manufacturing, Food Designs and Turnkey Projects. He has handled and advised more than 35 Cos as SEAP Expert and 10 COs as Panel Pakar MOSTI. Besides foods, I have also work 2 years as Stabilization Engineer with Stabilized Pavements Aust. In addition, He is also a TNA Trainer Consultant to study the ‘Manufacturing needs’ in Malaysia and overseas.