• 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.           

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

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.