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.
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
