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 specialistsIntegrates principles of food science into practical applicationsSpans food chemistry to ingredients, whole foods, and baked and mixed foodsIncludes a comprehensive glossary of terms in food science

Part 1 Through the eyes of a Scientist 1. Food Phases 2. Taste, Flavour and Aroma 3. Protein Chemistry 4. Energy and Heat 5. Crystallisation 6. Food and Water 7. Rheology 8. Acids and Bases 9. Hydrolysis, Oxidation and Reduction

Part Two: Ingredients and the Science 10. Bread 11. Milk and Dairy 12. Edible Plants: An Introduction to Fruits and Vegetables 13. Seeds: Grains, Legumes, and Nuts 14. Meat: Food and Science of the Animal Kingdom 15. Fish and Shellfish 16. Sauces 17. Sugars, Chocolate, and Confectionery 18. Cereal Doughs and Batters: Bread, Cakes, Pastry, Pasta 19. Lipids, Oils, Fats and Extracts 20. Flavourings from Plants: Herbs and Spices, Tea and Coffee 21. Food additives 22. Wine, Beer, and Distilled Spirits 23. Appendices 24. Basic Chemistry 25. Organic Chemistry 26. Chemical Categorisation 27. An Introduction to Microbiology 28. Essential Oils 29. Food Grade Essential Oils 30. Gelatine 31. A Note About Units of Measurement 32. Glossary