Gastronomy and Food Science

• Other Authors: Galanakis, Charis M. (Editor)
• Format: Book
• Language: English
• Published: London Elsevier 2021
• Subjects: Gastronomy; Food science; Food industry and trade
• Online Access: Click Here to View Status and Holdings.
• Physical Description: x, 264 pages illustrations 28 cm
• Bibliography: Includes bibliographical references and index
• ISBN: 9780128200575

Gastronomy and Food Science fills the transfer knowledge gap between academia and industry by covering the interrelation of gastronomy and food and culinary science in one integral reference. Coverage of the holistic cuisine, culinary textures with food ingredients, the application of new technologies and gastronomy in shaping a healthy diet, and the recycling of culinary by-products using new is also covered in this important reference. Written for food scientists and technologists, food chemists, and nutritionists, researchers, academics, and professionals working in culinary science, culinary professionals and other food industry personnel, this book is sure to be a welcomed reference.