Food additives research. Researcher analysing food after it has been cooked in a microwave oven as part of research into the taste and aroma of different foods. The probes measure the temperature at different points within the food and have produced the contours on the heat map on the computer screen at upper left. Heating the food mobilises the chemicals which cause the taste and aroma of food. The taste and smell will be noted by researchers before the natural chemicals which cause them are separated out and identified. These chemicals can be used to make artificial flavours and aromas for addition to food. Photographed in France.

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