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.
Culinology: The Intersection of Culinary Art and Food Science 1st Edition by Research Chefs Association and Publisher Wiley. Save up to 80% by choosing the eTextbook option for ISBN: 9781119034216, 1119034213. The print version of this textbook is ISBN: 9780470481349, 047048134X.
