{"product_id":"culinology-isbn-9780470481349","title":"Culinology","description":"\u003cb\u003e\u003ci\u003eCulinology: The Intersection of Culinary Art and Food Science\u003c\/i\u003e\u003c\/b\u003e 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. \u003cp\u003eForeword\u003c\/p\u003e \u003cp\u003ePreface: So What the Heck \u003ci\u003eis\u003c\/i\u003e Culinology\u003csup\u003e®\u003c\/sup\u003e, Anyway?\u003c\/p\u003e \u003cp\u003eAcknowledgements\u003c\/p\u003e \u003cp\u003eChapter 1: The Business of New Product Development and The Role of the Culinology\u003csup\u003e®\u003c\/sup\u003e Professional\u003c\/p\u003e \u003cp\u003eChapter 2: The Principles of Food Science\u003c\/p\u003e \u003cp\u003eChapter 3: Applying Food Science to Cooking\u003c\/p\u003e \u003cp\u003eChapter 4: Protein-Based Foods: Introduction and Red Meats\u003c\/p\u003e \u003cp\u003eChapter 5: Protein-Based Foods: Poultry\u003c\/p\u003e \u003cp\u003eChapter 6: Protein-Based Foods: Seafood\u003c\/p\u003e \u003cp\u003eChapter 7: Protein-Based Foods: Vegetable Sources of Protein and Protein Complementation\u003c\/p\u003e \u003cp\u003eChapter 8: Carbohydrate-Based Foods\u003c\/p\u003e \u003cp\u003eChapter 9: Lipid-Based Foods\u003c\/p\u003e \u003cp\u003eChapter 10: Egg and Milk-Based Foods\u003c\/p\u003e \u003cp\u003eChapter 11: Fermentation\u003c\/p\u003e \u003cp\u003eChapter 12: Food Additives\u003c\/p\u003e \u003cp\u003eChapter 13: Food Safety and Spoilage\u003c\/p\u003e \u003cp\u003eChapter 14: Shelf Life Extension\u003c\/p\u003e \u003cp\u003eChapter 15: Food Packaging\u003c\/p\u003e \u003cp\u003eChapter 16: Developing Nutritious Food Products\u003c\/p\u003e \u003cp\u003eChapter 17: Sensory Evaluation\u003c\/p\u003e \u003cp\u003eChapter 18: Culinology\u003csup\u003e®\u003c\/sup\u003e Applications in Food Processing – From the Chef’s and Food Scientist’s Perspective\u003c\/p\u003e \u003cp\u003eChapter 19: Commercializing the Culinary Gold Standard\u003c\/p\u003e \u003cp\u003eChapter 20: Government Regulations and Labeling\u003c\/p\u003e \u003cp\u003eGlossary\u003c\/p\u003e \u003cp\u003eIndex\u003c\/p\u003e \u003cp\u003e\u003cb\u003eResearch Chefs of America (RCA)\u003c\/b\u003e was founded in 1996 and currently includes more than 2,000 members. RCA is comprised of chefs and food scientists working in food manufacturing, chain restaurants, hotels, ingredient supply houses, consulting and academia. Their membership also includes other food professionals in R\u0026amp;D, sales, marketing, manufacturing, distribution, and the media. RCA is headquartered in Atlanta, Georgia.\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47989011349733,"sku":"NP9780470481349","price":124.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780470481349.jpg?v=1761782425","url":"https:\/\/k12savings.com\/products\/culinology-isbn-9780470481349","provider":"K12savings","version":"1.0","type":"link"}