Culinology: The Intersection of Culinary Art and Food Science

by Research Chefs Association

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.

432 pages, Hardcover

First published September 15, 2014