Food Science and the Culinary Arts

  • ID: 4335150
  • Book
  • 528 Pages
  • Elsevier Science and Technology
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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

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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

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Gibson, Mark
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.
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