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Culinology: The Intersection of Culinary Art and Food Science, 1st Edition

ISBN: 978-1-119-19360-9

March 2016

432 pages

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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.
About the Author

Research Chefs of America (RCA) was founded in 1996 and currently includes more than 2,000 members. RCA is comprised of chefs and food scientists working in food manufacturing, chain restaurants, hotels, ingredient supply houses, consulting and academia. Their membership also includes other food professionals in R&D, sales, marketing, manufacturing, distribution, and the media. RCA is headquartered in Atlanta, Georgia.

Features

• 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.