- 432 pages
- English
- PDF
- Available on iOS & Android
eBook - PDF
About this book
Culinology: The Intersection of Culinary Art and Food Science will demonstrate how the disciplines of culinary arts and food science work hand in hand in the research and development of new manufactured food products for the commercial, retail, and foodservice industries. It will be the authoritative source that will add value and relevance to this growing discipline and its practitioners. Integrating culinary arts with food science and technology, this book provides the best strategy for developing successful food products on a large scale. Real-world applications and business models ground the book and clearly illustrate how the concepts and theories work in business and industry.
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Yes, you can access Culinology by in PDF and/or ePUB format, as well as other popular books in Art & Culinary Arts. We have over one million books available in our catalogue for you to explore.
Information
Table of contents
- Cover
- Title Page
- Copyright
- Contents
- Foreword to CulinologyÂŽ: The Intersection of Culinary Art and Food Science
- Preface: So What the Heck Is CulinologyÂŽ, Anyway?
- Acknowledgments
- Chapter 1: The Business of New Product Development and the Role of the CulinologyÂŽ Professional
- Chapter 2: The Principles of Food Science
- Chapter 3: Review of Cooking Techniques
- Chapter 4: Protein-Based Foods: Introduction and Red Meats
- Chapter 5: Protein-Based Foods: Poultry
- Chapter 6: Protein-Based Foods: Seafood
- Chapter 7: Protein-Based Foods: Vegetable Sources of Protein and Protein Complementation
- Chapter 8: Carbohydrate-Based Foods
- Chapter 9: Lipid-Based Foods
- Chapter 10: Egg- and Milk-Based Foods
- Chapter 11: Fermentation
- Chapter 12: Food Additives
- Chapter 13: Food Safety and Spoilage
- Chapter 14: Shelf-Life Extension
- Chapter 15: Food Packaging
- Chapter 16: Developing Nutritious Food Products
- Chapter 17: Sensory Evaluation
- Chapter 18: CulinologyÂŽ Applications in Food ProcessingâFrom the Chefâs and Food Scientistâs Perspective
- Chapter 19: Commercializing the Culinary Gold Standard
- Index
- EULA