Search Results for: Becoming A Food Scientist

Becoming a Food Scientist is designed as a reservoir of ideas for those beginning a graduate education in food science or beginning a professional career in the

It has become popular to blame the American obesity epidemic and many other health-related problems on processed food. Many of these criticisms are valid for so

Gastronomy and Food Science fills the transfer knowledge gap between academia and industry by covering the interrelation of gastronomy and food and culinary sci

Examines the biochemistry behind cooking and food preparation, rejecting such common notions as that searing meat seals in juices and that cutting lettuce cause

The practical approached championed in this book have led to increasing the quality on many successful products through providing a better understanding of cons