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ISBN: 9780470481349

This book 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, re… More...

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Culinology: The Intersection of Culinary Art and Food Science - Research Chefs Association
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Research Chefs Association:

Culinology: The Intersection of Culinary Art and Food Science - First edition

2018, ISBN: 9780470481349

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Wiley, Gebundene Ausgabe, Auflage: 1. 432 Seiten, Publiziert: 2018-01-26T00:00:01Z, Produktgruppe: Buch, Hersteller-Nr.: 9780470481349, 2.77 kg, Verkaufsrang: 2212, Hotel & Gastronomie, B… More...

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ISBN: 9780470481349

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Research Chefs Association:
Culinology - hardcover

2018, ISBN: 9780470481349

The Intersection of Culinary Art and Food Science, Buch, Hardcover, [PU: John Wiley & Sons Inc], John Wiley & Sons Inc, 2018

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Culinology: The Intersection Of Culinary Art And Food Science - hardcover

ISBN: 9780470481349

Gebundene Ausgabe, Produktgruppe: Buch, Kategorien, Bücher, [PU: Wiley]

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Culinology: The Intersection Of Culinary Art And Food Science
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ISBN:

9780470481349


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.

Details of the book - Culinology: The Intersection Of Culinary Art And Food Science


EAN (ISBN-13): 9780470481349
ISBN (ISBN-10): 047048134X
Hardcover
Paperback
Publishing year: 2016
Publisher: WILEY

Book in our database since 2015-03-16T11:30:58+00:00 (London)
Detail page last modified on 2023-09-20T09:28:36+01:00 (London)
ISBN/EAN: 9780470481349

ISBN - alternate spelling:
0-470-48134-X, 978-0-470-48134-9
Alternate spelling and related search-keywords:
Book author: chef, arts industries
Book title: arts, science food, the art food

Information from Publisher

Title: Culinology - The Intersection of Culinary Art and Food Science
Publisher: Wiley; John Wiley & Sons
432 Pages
Publishing year: 2017-12-07
Language: English
225,00 € (DE)
Not available (reason unspecified)

BB; Hardcover, Softcover / Ratgeber/Essen, Trinken/Allgemeine Kochbücher, Grundkochbücher; Hotel- und Gastronomieberufe, Bewirtung; Hospitality; Hotelgewerbe, Gastronomie u. Touristik; Kochen; Kochen u. Kochkunst; Professional Cooking & Culinary Arts; Kochen u. Kochkunst; Dienstleistungsgewerbe, Gastgewerbe

Foreword Preface: So What the Heck is Culinology(r), Anyway? Acknowledgements Chapter 1: The Business of New Product Development and The Role of the Culinology(r) Professional Chapter 2: The Principles of Food Science Chapter 3: Applying Food Science to Cooking 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: Culinology(r) Applications in Food Processing - From the Chef's and Food Scientist's Perspective Chapter 19: Commercializing the Culinary Gold Standard Chapter 20: Government Regulations and Labeling Glossary Index

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