ISBN: 978-1-119-19360-9
March 2016
432 pages
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• 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.