Before you leave...
Take 20% off your first order
20% off
Enter the code below at checkout to get 20% off your first order
Culinology: The Intersection of Culinary Art and Food Science (Hardcover) (ISBN-13: 9780470481349)
Vendor:
Research Chefs Association
Product type:
Books
- $124.95
$124.95- $124.95
- Unit price
- per
Subtotal:
$124.95
Description
xCulinology: 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.
Author: Research Chefs Association
ISBN-10: 047048134X
ISBN-13: 9780470481349
Publisher: Wiley
Language: English
Published: 02/16/2016
Pages: 432
Format: Hardcover
Weight: 2.70lbs
Size: 11.00h x 8.70w x 0.90d
Author: Research Chefs Association
ISBN-10: 047048134X
ISBN-13: 9780470481349
Publisher: Wiley
Language: English
Published: 02/16/2016
Pages: 432
Format: Hardcover
Weight: 2.70lbs
Size: 11.00h x 8.70w x 0.90d
By Research Chefs Association
xResearch 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.
Recently Viewed Products
- Choosing a selection results in a full page refresh.