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Food Product Development

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Food Product Development

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The Art of Nutritional Cuisine

Published:

January 24, 2013

Author(s):

Vickie A. Vaclavik; Amy Haynes

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Now more than ever, culinary professionals are expected to provide cuisine that satisfies the diverse nutritional needs of a vast population of consumers. While the public has become increasingly health conscious, chefs can serve well-presented, great-tasting, and nutritious foods that at the same …

Hardback

$59.95

The Working Garde Manger

Published:

December 17, 2012

Author(s):

Al Meyer

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A creative artist essential to country clubs, resort hotels, convention centers, and cruise ships, the Garde Manger (GM) is responsible for presenting sumptuous dishes to guests who expect tasty foods displayed in a visually appealing manner. In addition to artistic and culinary ability, the GM …

Paperback

$69.95

Food Packaging: Principles and Practice, Third Edition

Published:

November 26, 2012

Author(s):

Gordon L. Robertson

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Food Packaging: Principles and Practice, Third Edition presents a comprehensive and accessible discussion of food packaging principles and their applications. Integrating concepts from chemistry, microbiology, and engineering, it continues in the tradition of its bestselling predecessors and has …

Hardback

$99.95

Food Process Engineering Operations

Published:

February 22, 2011

Author(s):

George D. Saravacos; Zacharias B. Maroulis

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A unique and interdisciplinary field, food processing must meet basic process engineering considerations such as material and energy balances, as well as the more specialized requirements of food acceptance, human nutrition, and food safety. Food engineering, therefore, is a field of major concern …

Hardback

$88.95

Introducing Food Science

Published:

April 16, 2009

Author(s):

Robert L. Shewfelt; Alicia Orta-Ramirez; Andrew D. Clarke

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As daily consumers of foods and beverages, everyone has opinions and interests about their diet choices. However, many questions about food are often non-technical and, therefore, defy technical answers. Introducing Food Science addresses a range of food issues facing today’s consumer, proceeding …

Paperback

$67.95

Developing New Food Products for a Changing Marketplace, Second Edition

Published:

November 05, 2007

Editor(s):

Aaron L. Brody; John B. Lord

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Far exceeding the dynamic evolution prophesized by the editors of the first edition, food product development outstripped all expectations by incorporating several new phenomena. The demands of aging boomers for food that provides both taste and nutrition, the overwhelming consumer demand for …

Hardback

$109.95

Understanding the Japanese Food and Agrimarket: A Multifaceted Opportunity

Published:

February 01, 1994

Author(s):

Andrew D O'Rourke

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The contributing authors of Understanding the Japanese Food and Agrimarket discuss broad forces that affect markets in Japan and specific situations faced in marketing grain, livestock, and seafood products; fruits; vegetables; and wood products. Many of the contributors speak and read Japanese and …

Hardback

$43.95

Chef Ferran Adrià

Time Magazine called him the world's greatest chef. In fact, anyone who knows anything about cooking knows all about the master chef whose magic is responsible for Modern Gastronomy: A to Z. In less than a year, this CRC Press lexicon of culinary chemistry has already become a bestselling classic.

On sabbatical from his Catalan restaurant, Adrià is currently teaching the science of cooking at Harvard University.

Read more about the fascinating Ferran Adrià.

Or visit Ferran Adrià's YouTube Channel.

Congratulations to CRC Press author Fidel Toldrá, named 2010 American Meat Science Association Distinguished Research Award recipient.

Partnering with Leo Nollet, in 2010, Dr. Toldra published:
Sensory Analysis of Foods of Animal Origin
Safety Analysis of Foods of Animal Origin

They are currently working on these titles for 2011:
Handbook of Analysis of Edible Animal By-Products
Food Analysis by HPLC, Third Edition

T & F Journals

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Critical Reviews in Food Science and Nutrition
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