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Culinology: The Intersection of Culinary Art and Food Science

ISBN: 978-0-470-48134-9
432 pages
February 2016, ©2017
Culinology: The Intersection of Culinary Art and Food Science  (047048134X) cover image

Description

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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Table of Contents

Foreword

Preface: So What the Heck is Culinology, Anyway?

Acknowledgements

Chapter 1: The Business of New Product Development and The Role of the Culinology 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 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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The Wiley Advantage

• The title demonstrates how the disciplines of culinary arts and food science work hand in hand in the research and development of newly manufactured food products for the commercial, retail, and foodservice industries.

• Through integrating culinary arts with food science and technology, this book provides essential knowledge for those developing successful food products on a large scale.

• Students are lead through every area that factors into new product development by an author team of 57 Culinology® professionals who have contributed specialized expertise in subjects like the principles of food science, protein-based foods, shelf life extension, food safety and spoilage, packaging, nutrition, commercialization, government regulation, etc.           
• The title demonstrates how the disciplines of culinary arts and food science work hand in hand in the research and development of newly manufactured food products for the commercial, retail, and foodservice industries.

• Through integrating culinary arts with food science and technology, this book provides essential knowledge for those developing successful food products on a large scale.

• Students are lead through every area that factors into new product development by an author team of 57 Culinology® professionals who have contributed specialized expertise in subjects like the principles of food science, protein-based foods, shelf life extension, food safety and spoilage, packaging, nutrition, commercialization, government regulation, etc.           

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