This book 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.

Contents
Foreword
Preface: So What the Heck is Culinology, Anyway?
Acknowledgements

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

Glossary
Index