Food Science and the Culinary Arts

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

Table of Contents

Part 1: Science Knowledge and Discipline
Chapter 1: Food Groups
Chapter 2: Food Phases
Chapter 3: Taste, Flavor and Aroma
Chapter 4: Protein Biochemistry
Chapter 5: Energy and Food
Chapter 6: Crystallization
Chapter 7: Rheology
Chapter 8: Acids and Bases
Chapter 9: Hydrolysis, Oxidation, and Reduction

Part 2: Food and Science
Chapter 10: Bread
Chapter 11: Milk and Dairy
Chapter 12: Meat: Food and Science of the Animal Kingdom
Chapter 13: Fish and Shellfish
Chapter 14: Fruits, Vegetables, Herbs, and Spices
Chapter 15: Sauces
Chapter 16: Lipids, Oils, Fats, and Extracts
Chapter 17: Chocolate/Cacao
Chapter 18: Tea and Coffee
Chapter 19: Wine and Beer
Chapter 20: Spirits

Part 3: Appendices
Appendix A: Dietary Guidelines
Appendix B: Basic Organic Chemistry
Appendix C: Essential Oils
Appendix D: A Note About Units of Measurement
Appendix E: Common Food pH Values