The Science and Craft of Artisanal Food

Michael H. Tunick has had 40 years of experience as a chemist and research chemist at the U.S. Department of Agriculture. In that role, he planned and conducted research aimed at creating new dairy products and expanding marketability of existing products. Since retiring from USDA in 2017, Dr. Tunick has been an Assistant Clinical Professor of Food Science at Drexel University. He teaches a variety of courses and serves as a mentor for students in the M.S. in Food Science program.Andrew L. Waterhouse is the Director of the Robert Mondavi Institute at the University of California, Davis. He attained his PhD in chemistry from the University of California, Berkeley and has an Honorary Doctorate from the University of Bordeaux. His graduate students and post-docs are winemakers, researchers, and faculty in California and elsewhere around the globe. He is a co-author of Understanding Wine Chemistry (2016) and is the Co-Editor in Chief of The Journal of the Science of Food andAgriculture.

• 1. Marketing Artisanal Products2. Beer: Artfully Scientific on Every Level3. Artist Winemaker4. Artisanal Chocolate5. Artisanal Coffee6. Artisanal Cheese7. The Chemistry and Flavor of Artisanal Honey8. Industrial and Artisanal Olive Oil9. Artisanal Fruits and Vegetables