Download Instructor Resources of Culinology: The Intersection of Culinary Art and Food Science - Instructor Resource
Multiple Formats Please note that by purchasing this product, you will only receive instructor resources related to the book. This product does not include the book itself. by Research Chefs Association, J. Jeffrey Cousminer
Information
Format: Multiple Formats Language: English Publisher: Wiley Publication Date of the Electronic Edition: 2016
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ISBN: 9780470481349, 047048134X, 9781119034216, 1119034213
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Description
Culinology: 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.
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Delivery time: Maximum 24 hours