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

by Research Chefs Association, J. Jeffrey Cousminer

Overview

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.

Product Details

ISBN-13:	9780470481349
Publisher:	Wiley
Publication date:	02/29/2016
Edition description:	New Edition
Pages:	432
Product dimensions:	8.60(w) x 11.10(h) x 1.10(d)

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.

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