. Research Chefs
Culinology – The Intersection of Culinary Art and Food Science
The Intersection of Culinary Art and Food Science
Gebonden Engels 2018 9780470481349
Verwachte levertijd ongeveer 9 werkdagen
Samenvatting
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.
Specificaties
Lezersrecensies
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Inhoudsopgave
<p>Foreword</p>
<p>Preface: So What the Heck is Culinology<sup>®</sup>, Anyway?</p>
<p>Acknowledgements</p>
<p>Chapter 1: The Business of New Product Development and The Role of the Culinology<sup>®</sup> Professional</p>
<p>Chapter 2: The Principles of Food Science</p>
<p>Chapter 3: Applying Food Science to Cooking</p>
<p>Chapter 4: Protein–Based Foods: Introduction and Red Meats</p>
<p>Chapter 5: Protein–Based Foods: Poultry</p>
<p>Chapter 6: Protein–Based Foods: Seafood</p>
<p>Chapter 7: Protein–Based Foods: Vegetable Sources of Protein and Protein Complementation</p>
<p>Chapter 8: Carbohydrate–Based Foods</p>
<p>Chapter 9: Lipid–Based Foods</p>
<p>Chapter 10: Egg and Milk–Based Foods</p>
<p>Chapter 11: Fermentation</p>
<p>Chapter 12: Food Additives</p>
<p>Chapter 13: Food Safety and Spoilage</p>
<p>Chapter 14: Shelf Life Extension</p>
<p>Chapter 15: Food Packaging</p>
<p>Chapter 16: Developing Nutritious Food Products</p>
<p>Chapter 17: Sensory Evaluation</p>
<p>Chapter 18: Culinology<sup>®</sup> Applications in Food Processing From the Chef s and Food Scientist s Perspective</p>
<p>Chapter 19: Commercializing the Culinary Gold Standard</p>
<p>Chapter 20: Government Regulations and Labeling</p>
<p>Glossary</p>
<p>Index</p>
<p>Preface: So What the Heck is Culinology<sup>®</sup>, Anyway?</p>
<p>Acknowledgements</p>
<p>Chapter 1: The Business of New Product Development and The Role of the Culinology<sup>®</sup> Professional</p>
<p>Chapter 2: The Principles of Food Science</p>
<p>Chapter 3: Applying Food Science to Cooking</p>
<p>Chapter 4: Protein–Based Foods: Introduction and Red Meats</p>
<p>Chapter 5: Protein–Based Foods: Poultry</p>
<p>Chapter 6: Protein–Based Foods: Seafood</p>
<p>Chapter 7: Protein–Based Foods: Vegetable Sources of Protein and Protein Complementation</p>
<p>Chapter 8: Carbohydrate–Based Foods</p>
<p>Chapter 9: Lipid–Based Foods</p>
<p>Chapter 10: Egg and Milk–Based Foods</p>
<p>Chapter 11: Fermentation</p>
<p>Chapter 12: Food Additives</p>
<p>Chapter 13: Food Safety and Spoilage</p>
<p>Chapter 14: Shelf Life Extension</p>
<p>Chapter 15: Food Packaging</p>
<p>Chapter 16: Developing Nutritious Food Products</p>
<p>Chapter 17: Sensory Evaluation</p>
<p>Chapter 18: Culinology<sup>®</sup> Applications in Food Processing From the Chef s and Food Scientist s Perspective</p>
<p>Chapter 19: Commercializing the Culinary Gold Standard</p>
<p>Chapter 20: Government Regulations and Labeling</p>
<p>Glossary</p>
<p>Index</p>
Rubrieken
- advisering
- algemeen management
- coaching en trainen
- communicatie en media
- economie
- financieel management
- inkoop en logistiek
- internet en social media
- it-management / ict
- juridisch
- leiderschap
- marketing
- mens en maatschappij
- non-profit
- ondernemen
- organisatiekunde
- personal finance
- personeelsmanagement
- persoonlijke effectiviteit
- projectmanagement
- psychologie
- reclame en verkoop
- strategisch management
- verandermanagement
- werk en loopbaan