Gastronomy and Food Science

Häftad, Engelska, 2020

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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

Produktinformation

Utgivningsdatum2020-09-18
Mått216 x 276 x 22 mm
Vikt770 g
FormatHäftad
SpråkEngelska
Antal sidor274
FörlagElsevier Science
ISBN9780128200575

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Charis M. Galanakis is a multidisciplinary scientist in agricultural sciences as well as food and environmental science, technology, and sustainability, with experience in both industry and academia. He is the research and innovation director of Galanakis Laboratories in Chania, Greece, an adjunct professor of King Saud University in Riyadh, Saudi Arabia, and the director of Food Waste Recovery Group (SIG5) of ISEKI Food Association in Vienna, Austria. He pioneered the new discipline of food waste recovery and has established the most prominent innovation network in the field. He also serves as a senior consultant for the food industry and expert evaluator for international and regional funded programs and proposals. He is an editorial board member of Food and Bioproducts Processing, Food Research International, and Foods, has edited over 45 books, and has published hundreds of research articles, reviews, monographs, chapters, and conference proceedings.

1. The impact of molecular gastronomy within the food science community and results of its application2. Role of gastronomy and new technologies in shaping a healthy diet3. Cooking with Computers: The Vision of Digital Gastronomy4. Gastronomic systems research5. The Mediterranean diet between traditional foods and human health through culinary examples6. Olive oil in gastronomy and food science7. From folklore to the nutraceutical world: The Corema album potential8. Food processing by-products and molecular gastronomy 9. Recipes for the valorization of Culinary By-products and Leftovers 10. The Senior Foodies Market: Opportunities and Challenges in Gastronomic Tourism11. Holistic Cuisine and Gastronomic Tourism12. Seven Dimensions of Taste - Taste in a Sociological and Educational Perspective