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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.
- Provides foundational food science information to culinary students and specialists
- Integrates principles of food science into practical applications
- Spans food chemistry to ingredients, whole foods, and baked and mixed foods
- Includes a comprehensive glossary of terms in food science
Food science professionals and students; food quality assurance; product developers, food safety managers, food production managers; culinary professionals working in food companies
Part 1 Through the eyes of a Scientist
1. Food Phases
2. Taste, Flavour and Aroma
3. Protein Chemistry
4. Energy and Heat
6. Food and Water
8. Acids and Bases
9. Hydrolysis, Oxidation and Reduction
Part Two: Ingredients and the Science
11. Milk and Dairy
12. Edible Plants: An Introduction to Fruits and Vegetables
13. Seeds: Grains, Legumes, and Nuts
14. Meat: Food and Science of the Animal Kingdom
15. Fish and Shellfish
17. Sugars, Chocolate, and Confectionery
18. Cereal Doughs and Batters: Bread, Cakes, Pastry, Pasta
19. Lipids, Oils, Fats and Extracts
20. Flavourings from Plants: Herbs and Spices, Tea and Coffee
21. Food additives
22. Wine, Beer, and Distilled Spirits
24. Basic Chemistry
25. Organic Chemistry
26. Chemical Categorisation
27. An Introduction to Microbiology
28. Essential Oils
29. Food Grade Essential Oils
31. A Note About Units of Measurement
- No. of pages:
- © Academic Press 2018
- 4th January 2018
- Academic Press
- Paperback ISBN:
- eBook ISBN:
Before he began his academic career, Invited Assistant Professor Dr. Mark Gibson worked in the food and beverage industry for more than 20 years in various roles including: chef, consultancy and as a front of house manager. After so many years in the industry Mark had a change of direction and undertook both his Master’s and his Ph.D. in Food Management, Environmental Sustainability and Food Security at Manchester Metropolitan University (United Kingdom). He is currently employed at the Institute for Tourism Studies in Macao, SAR, China. In his role as programme Coordinator Dr. Gibson lectures students in areas of food production and preparation in the Institute’s popular Culinary Arts Management degree programme. Simultaneously, Dr. Gibson and his team continue to develop two new post-graduate Master’s degrees; one in Food and Beverage Management, the other in Gastronomy. His work also expands into research surround food, security and gastronomy issues. Mark also sits on several academic bodies from the CTC through to the Pedagogic council as well as the coordinator’s panel. Some notable publications include several books, papers and articles about food and the many surrounding issues. As well as writing books and articles, Dr. Gibson is also an associate editor and reviewer for several food-related journals. He also helped with ‘Foodsource’. A research and policy unit based in the Social Sciences Division of the University of Oxford, Environmental Change Institute. Amid all this Mark continues to write books on the broad subjects of food and food related material whilst acting on an ad-hoc basis as a consultant for the United Nations..
Senior Lecturer Adult Nursing, Faculty of Health Sciences, University of Hull, UK
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