Food Science and the Culinary Arts
- 1st Edition - January 4, 2018
- Imprint: Academic Press
- Author: Mark Gibson
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 8 1 1 8 1 6 - 0
- eBook ISBN:9 7 8 - 0 - 1 2 - 8 1 1 8 1 7 - 7
Food Science and the Culinary Arts is a unique reference that incorporates the principles of food and beverage science with practical applications in food preparation and product d… Read more
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Request a sales quoteFood Science and the Culinary Arts is a unique reference that incorporates the principles of food and beverage science with practical applications in food preparation and product development. The first part of the book covers the various elements of the chemical processes that occur in the development of food products. It includes exploration of sensory elements, chemistry, and the transfer of energy and heat within the kitchen. The second part looks in detail at the makeup of specific foodstuffs from a scientific perspective, with chapters on meat, fish, vegetables, sugars, chocolate, coffee, and wine and spirits, among others. It provides a complete overview of the food science relevant to culinary students and professionals training to work in the food industry.
- Provides foundational food science information to culinary students and specialists
- Integrates principles of food science into practical applications
- Spans food chemistry to ingredients, whole foods, and baked and mixed foods
- Includes a comprehensive glossary of terms in food science
Food science professionals and students; food quality assurance; product developers, food safety managers, food production managers; culinary professionals working in food companies
- Edition: 1
- Published: January 4, 2018
- Imprint: Academic Press
- No. of pages: 528
- Language: English
- Paperback ISBN: 9780128118160
- eBook ISBN: 9780128118177
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Mark Gibson
Mark Gibson has a broad and varied professional background in healthcare, and is both a mental health and general nurse. His experience includes working in general and clinical management as well as higher education, with his specialist areas of interest being that of healthcare governance, patient safety and incident investigation, legal matters and staff training and development.
Affiliations and expertise
Mark Gibson is an independent scholar. He has a broad and varied professional background in healthcare, and is both a mental health and general nurse. His experience includes working in general and clinical management as well as higher education, with his specialist areas of interest being those of healthcare governance, patient safety and incident investigation, legal matters and staff training and development.Read Food Science and the Culinary Arts on ScienceDirect