Research Chefs Association, Cousminer:

Culinology: The Intersection of Culinary Art and Food Science, 1st Edition

Instructor Companion Site

Table Of Contents

Chapter 1: The Business of New Product Development and The Role of the Culinology Professional

Chapter 2: The Principles of Food Science

Chapter 3: Applying Food Science to Cooking

Chapter 4: Protein-Based Foods: Introduction and Red Meats

Chapter 5: Protein-Based Foods: Poultry

Chapter 6: Protein-Based Foods: Seafood

Chapter 7: Protein-Based Foods: Vegetable Sources of Protein and Protein Complementation

Chapter 8: Carbohydrate-Based Foods

Chapter 9: Lipid-Based Foods

Chapter 10: Egg and Milk-Based Foods

Chapter 11: Fermentation

Chapter 12: Food Additives

Chapter 13: Food Safety and Spoilage

Chapter 14: Shelf Life Extension

Chapter 15: Food Packaging

Chapter 16: Developing Nutritious Food Products

Chapter 17: Sensory Evaluation

Chapter 18: Culinology Applications in Food Processing – From the Chef’s and Food Scientist’s Perspective

Chapter 19: Commercializing the Culinary Gold Standard

Chapter 20: Government Regulations and Labeling

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