
Gastronomy and Food Science
- 1st Edition - September 18, 2020
- Editor: Charis M. Galanakis
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 8 2 0 0 5 7 - 5
- eBook ISBN:9 7 8 - 0 - 1 2 - 8 2 0 4 3 8 - 2
Gastronomy and Food Science fills the transfer knowledge gap between academia and industry by covering the interrelation of gastronomy and food and culinary science in one integr… Read more
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- Discusses the role of gastronomy and new technologies in shaping healthy diets
- Describes a toolkit to capture diversity and drivers of food choice of a target population and to identify entry points for nutrition interventions
- Presents the experiential value of the Mediterranean diet, elaio-gastronomy, and bioactive food ingredients in culinary science
- Explores gastronomic tourism and the senior foodies market
Food scientists and technologists, food chemists, and nutritionists, researchers, academics, and professionals working in culinary science, culinary professionals and other food industry personnel
1. The impact of molecular gastronomy within the food science community and results of its application
2. Role of gastronomy and new technologies in shaping a healthy diet
3. Cooking with Computers: The Vision of Digital Gastronomy
4. Gastronomic systems research
5. The Mediterranean diet between traditional foods and human health through culinary examples
6. Olive oil in gastronomy and food science
7. From folklore to the nutraceutical world: The Corema album potential
8. Food processing by-products and molecular gastronomy
9. Recipes for the valorization of Culinary By-products and Leftovers
10. The Senior Foodies Market: Opportunities and Challenges in Gastronomic Tourism
11. Holistic Cuisine and Gastronomic Tourism
12. Seven Dimensions of Taste - Taste in a Sociological and Educational Perspective
- Edition: 1
- Published: September 18, 2020
- Language: English
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