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

• The Business of New Product Development and The Role of the Culinology(r) Professional
• The Principles of Food Science
• Applying Food Science to Cooking
• Protein-Based Foods: Introduction and Red Meats
• Protein-Based Foods: Poultry
• Protein-Based Foods: Seafood
• Protein-Based Foods: Vegetable Sources of Protein and Protein Complementation
• Carbohydrate-Based Foods
• Lipid-Based Foods
• Egg and Milk-Based Foods
• Fermentation
• Food Additives
• Food Safety and Spoilage
• Shelf Life Extension
• Food Packaging
• Developing Nutritious Food Products
• Sensory Evaluation
• Culinology(r) Applications in Food Processing-From the Chef's and Food Scientist's Perspective
• Commercializing the Culinary Gold Standard
• Government Regulations and Labeling Glossary Index