Food Science and the Culinary Arts

Table of Contents

Part 1 Through the eyes of a Scientist 1. Food Phases 2. Taste, Flavour and Aroma 3. Protein Chemistry 4. Energy and Heat 5. Crystallisation 6. Food and Water 7. Rheology 8. Acids and Bases 9. Hydrolysis, Oxidation and Reduction

Part Two: Ingredients and the Science 10. Bread 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 16. Sauces 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 23. Appendices 24. Basic Chemistry 25. Organic Chemistry 26. Chemical Categorisation 27. An Introduction to Microbiology 28. Essential Oils 29. Food Grade Essential Oils 30. Gelatine 31. A Note About Units of Measurement 32. Glossary

Authors

Mark Gibson Senior Lecturer Adult Nursing, Faculty of Health Sciences, University of Hull, UK. 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..