Culinology by Research Chefs Association
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.Research Chefs of America (RCA) was founded in 1996 and currently includes more than 2,000 members. RCA is comprised of chefs and food scientists working in food manufacturing, chain restaurants, hotels, ingredient supply houses, consulting and academia. Their membership also includes other food professionals in R&D, sales, marketing, manufacturing, distribution, and the media. RCA is headquartered in Atlanta, Georgia.
| SKU | Unavailable |
| ISBN 13 | 9780470481349 |
| ISBN 10 | 047048134X |
| Title | Culinology |
| Author | Research Chefs Association |
| Condition | Unavailable |
| Publisher | John Wiley & Sons Inc |
| Year published | 2018-01-26 |
| Number of pages | 432 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |