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KlappentextFood 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
Mark Gibson undertook his PhD in food management, environmental sustainability, and food security at Manchester Metropolitan University (United Kingdom). Dr. Gibson is currently an invited assistant professor at the Institute for Tourism Studies (IFT) Macau, China SAR, and is presently lecturing students in all areas of food production, management and hospitality, business strategy, and governance and sustainability. He is also the program leader (coordinator) of the Culinary Arts Management degree course at the institute, where he is continuing to develop the new 4-year culinary degree course that incorporates many elements of food science.
Some notable publications include The Feeding of Nations: Re-defining Food Security for the 21st Century (CRC Press), 'Current Food Security Concepts in 'The Global Forum on Food Security Issues: Online Discussions that make a Difference , 'Dying of Hunger (Scientific Times Journal of Agri Science), 'Food Choices - Evolution or Blackmail? (WorldChefs Magazine), and Food Security in Organic Food: An Australian perspective. As well as writing books and articles, Dr. Gibson is also an associate editor and reviewer for several food-related journals.
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
Mark Gibson undertook his PhD in food management, environmental sustainability, and food security at Manchester Metropolitan University (United Kingdom). Dr. Gibson is currently an invited assistant professor at the Institute for Tourism Studies (IFT) Macau, China SAR, and is presently lecturing students in all areas of food production, management and hospitality, business strategy, and governance and sustainability. He is also the program leader (coordinator) of the Culinary Arts Management degree course at the institute, where he is continuing to develop the new 4-year culinary degree course that incorporates many elements of food science.
Some notable publications include The Feeding of Nations: Re-defining Food Security for the 21st Century (CRC Press), 'Current Food Security Concepts in 'The Global Forum on Food Security Issues: Online Discussions that make a Difference , 'Dying of Hunger (Scientific Times Journal of Agri Science), 'Food Choices - Evolution or Blackmail? (WorldChefs Magazine), and Food Security in Organic Food: An Australian perspective. As well as writing books and articles, Dr. Gibson is also an associate editor and reviewer for several food-related journals.