MTU Library Catalogue

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Culinology : the intersection of culinary art and food science / Research Chefs Association ; editor, J. Jeffrey Cousminer.

Contributor(s): Cousminer, J. Jeffrey [editor.] | Research Chefs Association.
Material type: materialTypeLabelBookPublisher: Hoboken, New Jersey : Wiley, [2017]Copyright date: ©2017Description: xiii, 418 pages : illustrations (some color) , tablles ; 29 cm.Content type: text Media type: unmediated Carrier type: volumeISBN: 9780470481349 (hardback).Subject(s): Food -- Analysis | Food -- Research | Processed foods | CookingDDC classification: 664.07
Contents:
So What the heck is Culinology? Anyway -- The business of new product -- The principles of food science -- Review of cooking techniques -- Protein-based foods: introduction and red meats -- Protein-based foods: poultry -- Protein-based foods: seafood -- Protein-based foods: vegetable sources of protein and protein complementation -- Carbohydrate-based foods -- Lipid-based foods -- Egg and milk-based foods -- Fermentation -- Food additives -- Food safety and spoilage -- Shelf-life extension -- Food packaging -- Developing nutritious -- Sensory evaluation -- Culinology applications in food processing - from the chef's and food scientists perspective -- Commercializing the culinary gold standard.
Summary: "This book 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"-- Provided by publisher.
Holdings
Item type Current library Call number Status Notes Barcode
General lending MTU Bishopstown Library Lending 664.07 (Browse shelf(Opens below)) Available CIT Module HOSP6100- Core reading. 00218732
Total holds: 0

Enhanced descriptions from Syndetics:

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.

Includes bibliographical references and index.

So What the heck is Culinology? Anyway -- The business of new product -- The principles of food science -- Review of cooking techniques -- Protein-based foods: introduction and red meats -- Protein-based foods: poultry -- Protein-based foods: seafood -- Protein-based foods: vegetable sources of protein and protein complementation -- Carbohydrate-based foods -- Lipid-based foods -- Egg and milk-based foods -- Fermentation -- Food additives -- Food safety and spoilage -- Shelf-life extension -- Food packaging -- Developing nutritious -- Sensory evaluation -- Culinology applications in food processing - from the chef's and food scientists perspective -- Commercializing the culinary gold standard.

"This book 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"-- Provided by publisher.

MTU CORK Module HOSP 6100 - Core reading.

Author notes provided by Syndetics

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.