Food Science and the Culinary Arts

This book offers comprehensive coverage of all aspects of food and beverage science, from the principles underpinning the subject to factors affecting a range of ingredients in whole and processed foods

Mark Gibson (Author)

9780128118160

Paperback, published 4 January 2018

528 pages
23.4 x 19 x 3.3 cm, 1.06 kg

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 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.

Part 1 Through the eyes of a Scientist 1. Food Phases2. Taste, Flavour and Aroma3. Protein Chemistry4. Energy and Heat5. Crystallisation6. Food and Water7. Rheology8. Acids and Bases9. Hydrolysis, Oxidation and Reduction

Subject Areas: Food & beverage technology [TDCT]