Culinology

The Intersection of Culinary Art and Food Science

• Éditeur: Wiley
• Année: 2016
• ISBN:
  9781119034254
• Édition: 1
• Sujet: Art
• Sous-sujet: Culinary Arts

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.

Table des matières

• Cover
• Title Page
• Copyright
• Contents
• Foreword to Culinology®: The Intersection of Culinary Art and Food Science
• Preface: So What the Heck Is Culinology®, Anyway?
• Acknowledgments
• Chapter 1: The Business of New Product Development and the Role of the Culinology® Professional
• Chapter 2: The Principles of Food Science
• Chapter 3: Review of Cooking Techniques
• 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
• Index
• EULA