Culinology: The Intersection of Culinary Art and Food Science

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Culinology: The Intersection of Culinary Art and Food Science

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

Statement of Responsibility

Author(s)

Cousminer, Jeffrey - Personal Name

Edition

1st

Call Number

664.7 Cou c

ISBN/ISSN

9780470481349

Subject(s)

Culinary
Food-Research

Classification

664.7

Series Title

GMD

Text

Language

English

Publisher

Wiley

Publishing Year

2017

Publishing Place

New York

Collation

418p

Specific Detail Info

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