Gastronomy and Food Science

Gastronomy and Food Science
Author: Charis M. Galanakis
Publsiher: Academic Press
Total Pages: 274
Release: 2020-09-22
ISBN: 0128204389
Category: Health & Fitness
Language: EN, FR, DE, ES & NL

Gastronomy and Food Science Book Excerpt:

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. Discusses the role of gastronomy and new technologies in shaping healthy diets Describes a toolkit to capture diversity and drivers of food choice of a target population and to identify entry points for nutrition interventions Presents the experiential value of the Mediterranean diet, elaio-gastronomy, and bioactive food ingredients in culinary science Explores gastronomic tourism and the senior foodies market

Introducing Food Science

Introducing Food Science
Author: Robert L. Shewfelt,Alicia Orta-Ramirez,Andrew D. Clarke
Publsiher: CRC Press
Total Pages: 437
Release: 2015-12-01
ISBN: 1498766641
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Introducing Food Science Book Excerpt:

Written as an introductory food science textbook that excites students and fosters learning, the first edition of Introducing Food Science broke new ground. With an easy-to-read format and innovative sections such as Looking Back, Remember This!, and Looking Ahead, it quickly became popular with students and professors alike. This newly revised second edition keeps the features that made the first edition so well liked, while adding updated information as well as new tables, figures, exercises, and problems. See What’s New in the Second Edition: New chapter Sustainability and Distribution Approximately 60 new tables and figures New section at the end of each chapter with problems / exercises to test comprehension Now includes a glossary The book consists of four sections with each one building on the previous section to provide a logical structure and cohesiveness. It contains a series of problems at the end of each chapter to help students test their ability to comprehend the material and to provide instructors a reservoir for assignments, class discussions, and test questions. At least one problem at the end of each chapter involves a calculation so that students can strengthen their quantitative skills. The text introduces the basics of food science and then building on this foundation, explores it sub-disciplines. The well-rounded presentation conveys both commercial and scientific perspectives, providing a true flavor of food science and preparing students for future studies in this field.

Food Science

Food Science
Author: Edelstein
Publsiher: Jones & Bartlett Learning
Total Pages: 705
Release: 2018-01-16
ISBN: 1284122301
Category: Medical
Language: EN, FR, DE, ES & NL

Food Science Book Excerpt:

The science of food is discussed within the broader context of the world’s food supply. Food Science, An Ecological Approach explores the idea of global sustainability and examines the ecological problems that challenge our food supply and raise increasing concerns among consumers.

Handbook of Molecular Gastronomy

Handbook of Molecular Gastronomy
Author: Christophe Lavelle,Herve This,Alan L. Kelly,Roisin Burke
Publsiher: CRC Press
Total Pages: 894
Release: 2021-06-09
ISBN: 0429528442
Category: Medical
Language: EN, FR, DE, ES & NL

Handbook of Molecular Gastronomy Book Excerpt:

Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of molecular gastronomy, the scientific discipline dedicated to the study of phenomena that occur during the preparation and consumption of dishes. It deals with the chemistry, biology and physics of food preparation, along with the physiology of food consumption. As such, it represents the first attempt at a comprehensive reference in molecular gastronomy, along with a practical guide, through selected examples, to molecular cuisine and the more recent applications named note by note cuisine. While several books already exist for a general audience, either addressing food science in general in a "light" way and/or dealing with modern cooking techniques and recipes, no book exists so far that encompasses the whole molecular gastronomy field, providing a strong interdisciplinary background in the physics, biology and chemistry of food and food preparation, along with good discussions on creativity and the art of cooking. Features: Gives A–Z coverage to the underlying science (physics, chemistry and biology) and technology, as well as all the key cooking issues (ingredients, tools and methods). Encompasses the science and practice of molecular gastronomy in the most accessible and up-to-date reference available. Contains a final section with unique recipes by famous chefs. The book is organized in three parts. The first and main part is about the scientific discipline of molecular and physical gastronomy; it is organized as an encyclopedia, with entries in alphabetical order, gathering the contributions of more than 100 authors, all leading scientists in food sciences, providing a broad overview of the most recent research in molecular gastronomy. The second part addresses educational applications of molecular gastronomy, from primary schools to universities. The third part provides some innovative recipes by chefs from various parts of the world. The authors have made a particular pedagogical effort in proposing several educational levels, from elementary introduction to deep scientific formalism, in order to satisfy the broadest possible audience (scientists and non-scientists). This new resource should be very useful to food scientists and chefs, as well as food and culinary science students and all lay people interested in gastronomy.

Food Structure Engineering and Design for Improved Nutrition Health and Well being

Food Structure Engineering and Design for Improved Nutrition  Health and Well being
Author: Miguel Angelo Parente Ribei Cerqueira,Lorenzo Miguel Pastrana Castro
Publsiher: Academic Press
Total Pages: 448
Release: 2022-10-18
ISBN: 0323898033
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Food Structure Engineering and Design for Improved Nutrition Health and Well being Book Excerpt:

Food Structure Engineering and Design for Improved Nutrition, Health and Wellbeing presents new insights on the development of new healthy foods and the understanding of food structure effect on nutrition, health and wellbeing. Sections cover a) New ingredients, typicity and ethnicity of foods in different cultures and geographic regions; b) New and innovative strategies for food structure development; c) Strategies to address the challenges for healthier food products, such the reduction of sugar, salt and fats; d) Assessment of health effect of foods by in vitro and in vivo tests, and more. Edited by experts in the field, and contributed by scientists of different areas such as nutritionists and food engineers, this title offers a broad overview of the field to the readers, boosting their capability to integrate different aspects of product development. Brings examples and strategies on how to improve the nutritional value of foods through food engineering and design Includes a broad vision of food trends and their impact in new product development Features the newest methodologies and techniques for the analysis of developed food products

Gastronomic Tourism Experiences and Experiential Marketing

Gastronomic Tourism Experiences and Experiential Marketing
Author: Saurabh Kumar Dixit,Girish Prayag
Publsiher: Taylor & Francis
Total Pages: 268
Release: 2022-12-30
ISBN: 1000832554
Category: Business & Economics
Language: EN, FR, DE, ES & NL

Gastronomic Tourism Experiences and Experiential Marketing Book Excerpt:

This book examines and offers insights into original, transdisciplinary, conceptual, and methodological perspectives on gastronomic tourism experiences from both tourists and service providers’ perspectives. Gastronomic experiences for tourists can take many forms, including cooking classes, sustainable gastronomy, visiting farms, attending food festivals, and eating with locals in their home, among others. From an experiential marketing perspective, gastronomic tourist experiences provide an opportunity to further understand co-creation opportunities for chefs, destinations and other service providers. Service providers play a key role in packaging and promoting such experiences to differentiate destinations and build their reputation and destination image. The various chapters in this book cover a wide range of gastronomic experiences from different continents including Australia, Asia and Europe. The book also provides a review of current research themes on the topic, thus identifying areas where further research is needed. Gastronomic Tourism Experiences and Experiential Marketing is an essential read for both undergraduate and postgraduate students of Tourism, Hospitality, Management and Consumer Behaviour. This book will also be beneficial for industry practitioners and service providers who have an interest in understanding tourists who partake in gastronomic experiences. The chapters in this book were originally published as a special issue of Tourism Recreation Research.

Service Engineering for Gastronomic Sciences

Service Engineering for Gastronomic Sciences
Author: Takeshi Shimmura,Tomomi Nonaka,Satomi Kunieda
Publsiher: Springer Nature
Total Pages: 190
Release: 2020-06-23
ISBN: 9811553211
Category: Business & Economics
Language: EN, FR, DE, ES & NL

Service Engineering for Gastronomic Sciences Book Excerpt:

This pioneering book on food study pursues an interdisciplinary approach to service science and the service engineering field. Further, it highlights a range of experiments conducted at actual business sites to verify the effectiveness of the proposed methodologies and theories. In modern society, food study has become more complex, as it involves multiple fields of science. For instance, a long-lived society entails a number of problems for human beings. A balanced intake of nutrients is important for a healthy life, but in many cases, healthy food is not the most enjoyable. As such, it is important for the food industry to provide foods that are both tasty and wholesome, based on the sciences of gastronomy and nutrition. Conventional food study proceeds along the lines of a specific field such as nutrition, agriculture, or gastronomy, though it should be conducted in an interdisciplinary manner. This book covers multifaceted research on food study to respond to today’s societal demands, based mainly on the natural and social sciences. It addresses a wide range of topics, including: food production management using mathematical modeling, operations research, and production engineering; evaluation of food products based on big data analysis; psychological experiments and ethnography; food products based on consumer behavior; organoleptic assessment and health improvement; design of physical dining environments using virtual reality, pedestrian debt recognition (human indoor position measuring), and observation of behavior. Reporting on and assessing many studies conducted at actual business locations, the book offers a unique and highly practical resource.

Current Issues in Tourism Gastronomy and Tourist Destination Research

Current Issues in Tourism  Gastronomy  and Tourist Destination Research
Author: Hera Oktadiana,Myrza Rahmanita,Rina Suprina,Pan Junyang
Publsiher: Taylor & Francis
Total Pages: 470
Release: 2022-05-25
ISBN: 1000619176
Category: Business & Economics
Language: EN, FR, DE, ES & NL

Current Issues in Tourism Gastronomy and Tourist Destination Research Book Excerpt:

The book focuses on contemporary research on tourism, gastronomy, and tourist destinations presented at the 3rd Tourism Gastronomy and Destination International Conference (TGDIC 2021). It serves as a platform for knowledge and experience sharing and invites tourism scholars, practitioners, decision-makers, and stakeholders from all parts of society and from various regions of the world to share their knowledge, experience, concepts, examples of good practice, and critical analysis with their international peers. The research papers presented at the conference were organized into three main categories: tourism, gastronomy, and tourist destinations, written by authors from various countries such as Indonesia, China, India, Switzerland, UK, Portugal, and Hungary.

Gastronomy Hospitality and the Future of the Restaurant Industry Post COVID 19 Perspectives

Gastronomy  Hospitality  and the Future of the Restaurant Industry  Post COVID 19 Perspectives
Author: Pinto Borges, Ana,Lopes de Almeida, António,Vieira, Elvira Pacheco,Dias, Rui Rosa,Rodrigues, Paula
Publsiher: IGI Global
Total Pages: 322
Release: 2022-03-04
ISBN: 179989150X
Category: Business & Economics
Language: EN, FR, DE, ES & NL

Gastronomy Hospitality and the Future of the Restaurant Industry Post COVID 19 Perspectives Book Excerpt:

Gastronomic tourism has made remarkable progress within the past decade in both academia and within its own sector. However, many industries have suffered from the COVID-19 pandemic, and food tourism businesses had to take unique precautions for the health and safety of global consumers. Despite the economic turbulence of the COVID-19 pandemic, there are many strategies available for the restaurant industry to thrive. Gastronomy, Hospitality, and the Future of the Restaurant Industry: Post-COVID-19 Perspectives presents the most recent research surrounding food and gastronomy in relation to hospitality and tourism, highlighting emerging themes and different methods of approach. Concretely, it constitutes a timely and relevant compendium of chapters that offers its readers relevant issues in gastronomy and management strategies in the hospitality industry. Covering topics such as food tourism, organic food production, and restaurant communication, this book is an essential resource for managers, business owners, entrepreneurs, consultants, marketing specialists, government officials, libraries, researchers, academicians, educators, and students.

Delivering Functionality in Foods

Delivering Functionality in Foods
Author: António Vicente,Cristina Silva,Chelo Gonzalez
Publsiher: Springer Nature
Total Pages: 201
Release: 2022-01-01
ISBN: 3030835707
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Delivering Functionality in Foods Book Excerpt:

This singular text aims to strengthen the scientific understanding of food product design and engineering, and to stimulate and accelerate the development of innovative, complex and highly structured products and suitable production processes. By gathering an interdisciplinary team of scientists from the research areas of food engineering, biophysics, applied soft matter, food technology and applied human nutrition, this book contributes to an integrated process and product design approach for creating innovative, multi-phase structured foods delivering functionality. Delivering functionality in foods: from structure design to product engineering serves as an important reference for food engineers, food technologists and nutritionists, covering all aspects of the design of food structures and their application in the development of functional food products. From the delivery of health-related functionalities to process and product engineering for delivery of multiple food properties, this work provides a comprehensive overview of the knowledge, processes and technologies required for the design of functional foods.

Consumer Driven Innovation in Food and Personal Care Products

Consumer Driven Innovation in Food and Personal Care Products
Author: S R Jaeger,Hal MacFie
Publsiher: Elsevier
Total Pages: 704
Release: 2010-08-30
ISBN: 1845699971
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Consumer Driven Innovation in Food and Personal Care Products Book Excerpt:

Experts from around the world present changes in the global marketplace and developments in research methodologies underpinning new product development (NPD) in this essential collection. The business and marketing aspects of NPD, sometimes neglected in books of this type, are addressed alongside methods for product testing. Trends, processes and perspectives in consumer-driven NPD in the food and personal care product industries are addressed in the opening chapters of the book. Specific topics include evolution in food retailing and advances in concept research. Hedonic testing is the focus of the next section. Different viewpoints on consumer research methods and statistics for NPD are reviewed in later chapters. The final part of the book looks towards the future of innovation, covering the implications for NPD of topics such as human genetic variation in taste perception and neuroimaging. Several chapters are not standard scientific articles. Rather they are written records of conversations between two people on a particular topic related to consumer-driven innovation in foods and personal care products. In them the interviewees speak freely about their views and experiences in NPD, providing unique insights. Consumer-driven innovation in food and personal care products will broaden readers’ understanding of the many approaches available to NPD personnel and ways in which they can be used to support innovation activities. Provides expert insight into the changes in the global market place and developments in research methodologies underpinning NPD Examines the business and marketing aspects of NPD, sometimes neglected in books of this type, are addressed alongside methods for product testing Chapters review the different viewpoints on consumer research methods and statistics for NPD

Food Technology

Food Technology
Author: Ian Graham
Publsiher: Evans Brothers
Total Pages: 25
Release: 2008
ISBN: 0237534258
Category: Juvenile Nonfiction
Language: EN, FR, DE, ES & NL

Food Technology Book Excerpt:

"Describes new technologies used in food production such as gene technology, farming technology and robots, nanotech, packaging, and discusses the implications of using these technologies"--Provided by publisher.

ICTR 2021 4th International Conference on Tourism Research

ICTR 2021 4th International Conference on Tourism Research
Author: Prof Cândida Silva,Prof Mónica Oliveira ,Prof Susana Silva
Publsiher: Academic Conferences International
Total Pages: 135
Release: 2021-05-20
ISBN: 191276492X
Category: Travel
Language: EN, FR, DE, ES & NL

ICTR 2021 4th International Conference on Tourism Research Book Excerpt:

Conference Proceedings of 4th International Conference on Tourism Research

An Integrated Approach to New Food Product Development

An Integrated Approach to New Food Product Development
Author: Howard R. Moskowitz,I. Sam Saguy,Tim Straus
Publsiher: CRC Press
Total Pages: 503
Release: 2009-06-24
ISBN: 1420065556
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

An Integrated Approach to New Food Product Development Book Excerpt:

New products often fail not because they are bad products, but because they don't meet consumer expectations or are poorly marketed. In other cases, the marketing is spot on, but the product itself does not perform. These failures drive home the need to understand the market and the consumer in order to deliver a product which fulfills the two equa

Gastronomy for Tourism Development

Gastronomy for Tourism Development
Author: Almir Peštek,Marko Kukanja,Sanda Renko
Publsiher: Emerald Group Publishing
Total Pages: 272
Release: 2020-08-26
ISBN: 1789737559
Category: Business & Economics
Language: EN, FR, DE, ES & NL

Gastronomy for Tourism Development Book Excerpt:

Gastronomy for Tourism Development provides readers with insight into the political reasons all countries in the region pay little attention to the common gastronomic heritage. It challenges the issues faced by those within the industry, addressing the potential for the region to become a sustainable and attractive European food destination.

The Future of Post Human Culinary Art

The Future of Post Human Culinary Art
Author: Peter Baofu
Publsiher: Cambridge Scholars Publishing
Total Pages: 615
Release: 2013-01-03
ISBN: 1443844845
Category: Bibles
Language: EN, FR, DE, ES & NL

The Future of Post Human Culinary Art Book Excerpt:

Is culinary art really so exact that, as Delia Smith once wrote, “cooking is an exact art and not some casual game”? (BQ 2012) This exact view of cooking can be contrasted with an opposing observation by Tom Jaine, when he argued that, “if cooking becomes an art form rather than a means of providing a reasonable diet, then something is clearly wrong.” (BQ 2012a) Contrary to these opposing views (and other ones as will be discussed in the book), culinary art, in relation to both ingredients and techniques, is neither possible or impossible, nor desirable or undesirable, to the extent that the respective ideologues on different sides would like us to believe. Needless to say, this challenge to the opposing views of cooking does not mean that culinary art has no practical value, or that those interdisciplinary fields (related to culinary art) like food science, nutritional economics, food chemistry, food aesthetics, the ethics of killing for food, molecular gastronomy, food rheology, food photography, Shechita, the science of aphrodisiacs, and so on, are unimportant. Of course, neither of these extreme views is reasonable. Rather, this book offers an alternative, better way to understand the future of culinary art, especially in the dialectic context of ingredients and techniques—while learning from different approaches in the literature but without favoring any one of them or integrating them, since they are not necessarily compatible with each other. More specifically, this book offers a new theory (that is, the inquisitive theory of culinary art) to go beyond the existing approaches in a novel way. If successful, this seminal project is to fundamentally change the way that we think about culinary art in relation to ingredients and techniques from the combined perspectives of the mind, nature, society, and culture, with enormous implications for the human future and what the author originally called its “post-human” fate.

Molecular Gastronomy

Molecular Gastronomy
Author: Jose Sanchez
Publsiher: John Wiley & Sons
Total Pages: 320
Release: 2015-04-14
ISBN: 111807386X
Category: Cooking
Language: EN, FR, DE, ES & NL

Molecular Gastronomy Book Excerpt:

Uncover the science of cooking with this International Association of Culinary Professionals Cookbook Award finalist - Molecular Gastronomy: Scientific Cuisine Demystified Molecular Gastronomy: Scientific Cuisine Demystified aims to demystify the intriguing and often mysterious world of cooking that we call molecular gastronomy, or “Avangard Nueva Cocina”, as Ferran Adriá has called it. This book provides readers with crucial knowledge of the ingredients used to execute the fundamental step-by-step techniques provided and is written to help readers expand their skills in the Molecular Gastronomy area. Written by a chef who has spent years cultivating his craft, Molecular Gastronomy: Scientific Cuisine Demystified focuses on introducing the subject to readers and future chefs who have minimal or no experience in the molecular gastronomy of various foods. With its scientific approach, Molecular Gastronomy: Scientific Cuisine Demystified provides a foundation and platform for experimentation, while delving into new and exciting cooking techniques. Stunningly illustrated with hundreds of full-color photos of finished dishes and the process along the way, this unique culinary offering breaks down the science of food while introducing future chefs to some of the most innovative techniques used in today's competitive kitchens.

The Routledge Handbook of Sustainable Food and Gastronomy

The Routledge Handbook of Sustainable Food and Gastronomy
Author: Philip Sloan,Willy Legrand,Clare Hindley
Publsiher: Routledge
Total Pages: 426
Release: 2015-06-12
ISBN: 1134457332
Category: Business & Economics
Language: EN, FR, DE, ES & NL

The Routledge Handbook of Sustainable Food and Gastronomy Book Excerpt:

The issues surrounding the provision, preparation and development of food products is fundamental to every human being on the planet. Given the scarcity of agricultural land, environmental pollution, climate change and the exponential growth of the world’s population where starvation and obesity are both widespread it is little wonder that exploring the frontiers of food is now a major focus for researchers and practitioners. This timely Handbook provides a systematic guide to the current state of knowledge on sustainable food. It begins by analyzing the historical development surrounding food production and consumption, then moves on to discuss the current food crisis and challenges as well as the impacts linked to modern agriculture and food security. Finally, it concludes with a section that examines emerging sustainable food trends and movements in addition to an analysis of current food science innovations. Developed from specifically commissioned original contributions the Handbook’s inherent multidisciplinary approach paves the way for deeper understanding of all aspects linked to the evolution of food in society, including insights into local food, food and tourism, organic food, indigenous and traditional food, sustainable restaurant practices, consumption patterns and sourcing. This book is essential reading for students, researches and academics interested in the possibilities of sustainable forms of gastronomy and gastronomy’s contribution to sustainable development. The title includes a foreword written by Roberto Flore, Head Chef at the Nordic Food Lab, Copenhagen, Denmark.

Dictionary of Nutrition and Food Technology

Dictionary of Nutrition and Food Technology
Author: Arnold E. Bender
Publsiher: Elsevier
Total Pages: 318
Release: 2016-07-29
ISBN: 1483100081
Category: Health & Fitness
Language: EN, FR, DE, ES & NL

Dictionary of Nutrition and Food Technology Book Excerpt:

Dictionary of Nutrition and Food Technology: Fifth Edition defines technical terms, jargons, and abbreviations used in the field of nutrition and food technology. The guide contains over 250 new terms included, 350 terms revised, and obsolete terms retained as well. The book also contains a bibliography of 180 subjects, as well as tables for recommended intakes, dietary allowances, and energy and protein content of edible portions. The text is recommended for those who are new to the field and are still unfamiliar with the terminologies, as well as for experts who need a quick reference.

The Routledge Handbook of Gastronomic Tourism

The Routledge Handbook of Gastronomic Tourism
Author: Saurabh Kumar Dixit
Publsiher: Routledge
Total Pages: 610
Release: 2019-02-01
ISBN: 1351375946
Category: Business & Economics
Language: EN, FR, DE, ES & NL

The Routledge Handbook of Gastronomic Tourism Book Excerpt:

The Routledge Handbook of Gastronomic Tourism explores the rapid transformations that have affected the interrelated areas of gastronomy, tourism and society, shaping new forms of destination branding, visitor satisfaction, and induced purchase decisions. This edited text critically examines current debates, critical reflections of contemporary ideas, controversies and queries relating to the fast-growing niche market of gastronomic tourism. This comprehensive book is structured into six parts. Part I offers an introductory understanding of gastronomic tourism; Part II deals with the issues relating to gastronomic tourist behavior; Part III raises important issues of sustainability in gastronomic tourism; Part IV reveals how digital developments have influenced the changing expressions of gastronomic tourism; Part V highlights the contemporary forms of gastronomic tourism; and Part VI elaborates other emerging paradigms of gastronomic tourism. Combining the knowledge and expertise of over a hundred scholars from thirty-one countries around the world, the book aims to foster synergetic interaction between academia and industry. Its wealth of case studies and examples make it an essential resource for students, researchers and industry practitioners of hospitality, tourism, gastronomy, management, marketing, consumer behavior, business and cultural studies.