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Textbook

Culinology: The Intersection of Culinary Art and Food Science

ISBN: 978-1-119-03421-6
432 pages
February 2016, ©2016
Culinology: The Intersection of Culinary Art and Food Science  (1119034213) 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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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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