👉 Cook research is a systematic investigation into the nutritional, sensory, and functional properties of foods, focusing on understanding how ingredients interact during cooking processes. It involves empirical studies to analyze changes in nutrients, flavors, textures, and aromas that occur when foods are prepared using various methods such as boiling, frying, baking, or steaming. This research aims to optimize cooking techniques for better health outcomes, enhance food quality, and develop innovative recipes while maintaining the integrity of ingredients. By exploring these aspects, cook researchers contribute to both culinary arts and nutrition science, helping chefs, food scientists, and consumers make informed choices about food preparation and consumption.
