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Culinology by Research Chefs Association from Wiley

Sub Title

  • The Intersection of Culinary Art and Food Science
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  • Price:
    USD 75
  • Publication Date:
    February 8, 2016
  • Ship Date:
    February 8, 2016
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  • Wiley Transaction

Offered By Wiley

Wiley's Global Research business is a provider of content-enabled solutions to improve outcomes in research, education and professional practice with online tools, journals, books, databases, reference works and laboratory protocols. With strengths in every major academic, scientific and professiona...

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  • About the Book
  • Book Contents
  • Original Language

Culinology: The Intersection of Culinary Art and Food Science will demonstrate how the disciplines of culinary arts and food science work hand in hand in the research and development of new manufactured food products for the commercial, retail, and foodservice industries. It will be the authoritative source that will add value and relevance to this growing discipline and its practitioners. Integrating culinary arts with food science and technology, this book provides the best strategy for developing successful food products on a large scale. Real-world applications and business models ground the book and clearly illustrate how the concepts and theories work in business and industry.

Dislaimer :- Any grant of rights shall not apply to any text, illustrations or supplemental material from other sources that may be incorporated in the original Work.

  • Original Language


Preface: So What the Heck is Culinology®, Anyway?


Chapter 1: The Business of New Product Development and The Role of the Culinology® Professional

Chapter 2: The Principles of Food Science

Chapter 3: Applying Food Science to Cooking

Chapter 4: Protein-Based Foods: Introduction and Red Meats

Chapter 5: Protein-Based Foods: Poultry

Chapter 6: Protein-Based Foods: Seafood

Chapter 7: Protein-Based Foods: Vegetable Sources of Protein and Protein Complementation

Chapter 8: Carbohydrate-Based Foods

Chapter 9: Lipid-Based Foods

Chapter 10: Egg and Milk-Based Foods

Chapter 11: Fermentation

Chapter 12: Food Additives

Chapter 13: Food Safety and Spoilage

Chapter 14: Shelf Life Extension

Chapter 15: Food Packaging

Chapter 16: Developing Nutritious Food Products

Chapter 17: Sensory Evaluation

Chapter 18: Culinology® Applications in Food Processing – From the Chef’s and Food Scientist’s Perspective

Chapter 19: Commercializing the Culinary Gold Standard

Chapter 20: Government Regulations and Labeling