Food & Culinary Science

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  • Food and Culinary Science

    Food Science and Culinary Arts explore two different aspects of food production and product development. Our food science books address the traditional food science subdisciplines of microbiology, chemistry, food safety, food engineering, food packaging, ingredients and functional foods and nutraceuticals while the culinary arts books focus on the science behind the culinary transformations. This collection helps you use science to innovate as well as technical books that help you understand the nature of food, the causes of deterioration, the principles of food processing, and the improvement of food for the consuming public.

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Radio-Frequency Heating in Food Processing: Principles and Applications

Radio-Frequency Heating in Food Processing: Principles and Applications

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George B. Awuah, Hosahalli S. Ramaswamy, Juming Tang

December 4, 2014

Radio-Frequency Heating in Food Processing: Principles and Applications covers the fundamentals of radio-frequency (RF) heating and the use of RF-heating technologies in modern food processing, preservation, and related industries. Focusing on industrial and lab-scale applications where RF heating h...

Improving Food Quality with Novel Food Processing Technologies

Improving Food Quality with Novel Food Processing Technologies

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Özlem Tokuşoğlu, Barry G. Swanson

December 1, 2014

Consumers around the world have become better educated and more demanding in their identification and purchase of quality health-promoting foods; therefore the food industry requires innovative technologies to provide their clientele with safe and stable foods that meet safety regulations . Improvin...

Food Engineering Handbook, Two Volume Set

Food Engineering Handbook, Two Volume Set

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Theodoros Varzakas, Constantina Tzia

December 12, 2014

Food Engineering Handbook, Two-Volume Set provides a stimulating and up-to-date review of food engineering phenomena. It also addresses the basic and applied principles of food engineering methods used in food processing operations around the world. Combining theory with a practical, hands-on approa...

Dietary Supplements in Health Promotion

Dietary Supplements in Health Promotion

Taylor C. Wallace

May 15, 2015

The supplement market continues to grow annually with more than half of the population using these products for reasons spanning from health maintenance to disease prevention and/or treatment. Dietary Supplements in Health Promotion presents clear and concise evidence on how dietary supplements may...

Food Insecurity and Public Health

Food Insecurity and Public Health

Louise Ivers

May 06, 2015

Affecting more than 800 million people, food insecurity is a global problem that runs deeper than hunger and undernutrition. In addition to the obvious impact on physical well-being, food insecurity can result in risky coping strategies, increased expenditures on medical costs or transportation,...

Postharvest Biology and Technology of Horticultural Crops: Principles and Practices for Quality Maintenance

Postharvest Biology and Technology of Horticultural Crops: Principles and Practices for Quality Maintenance

Mohammed Wasim Siddiqui

May 01, 2015

The ultimate goal of crop production is to provide quality produce to consumers at reasonable rates. Most fresh produce is highly perishable, and postharvest losses are significant under the present methods of management in many countries. However, significant achievements have been made during the...

Engineering Aspects of Food Emulsification and Homogenization

Engineering Aspects of Food Emulsification and Homogenization

Marilyn Rayner, Petr Dejmek

April 24, 2015

Emulsions are found in a wide variety of food products, pharmaceuticals, paints, and cosmetics, thus emulsification is a truly multidisciplinary phenomenon. Therefore understanding of the process must evolve from the combination of (at least) three different scientific specializations. Engineering...

Health Benefits of Fermented Foods and Beverages

Health Benefits of Fermented Foods and Beverages

Jyoti Prakash Tamang

April 07, 2015

Health Benefits of Fermented Foods and Beverages discusses the functionality and myriad health benefits of fermented foods and beverages of the world. It examines health-promoting and therapeutic properties, covering the molecular process of fermentation and the resulting benefit to nutritional...

Biology of Foodborne Parasites

Biology of Foodborne Parasites

Lihua Xiao, Una Ryan, Yaoyu Feng

April 06, 2015

While a number of introductory books on basic and molecular biology are available, none highlight the foodborne parasitic pathogens. Until now. A state-of-the-art review, Biology of Foodborne Parasites charts significant progress and outlines key biological techniques applied to foodborne parasitic...

Nutrition and Sensation

Nutrition and Sensation

Alan R. Hirsch

March 18, 2015

Nutrition and Sensation explores how sensations can impact nutrition. It unravels the hidden sensory universe acting to control our appetite and nutritional desires. The sensory influence on food choice is ubiquitous. Whether it is the color of soda, the viscosity of maple syrup, or the aroma of...

Advanced Nutrition: Macronutrients, Micronutrients, and Metabolism, Second Edition

Advanced Nutrition: Macronutrients, Micronutrients, and Metabolism, Second Edition

Carolyn D. Berdanier, Lynnette A. Berdanier

February 12, 2015

Expanded and updated, the new edition of Advanced Nutrition: Macronutrients, Micronutrients, and Metabolism continues in the tradition of its predecessor, serving as an essential textbook for advanced undergraduate and first-year graduate students studying human nutrition. The book incorporates...

Beneficial Microbes in Fermented and Functional Foods

Beneficial Microbes in Fermented and Functional Foods

Ravishankar Rai V, Jamuna A. Bai

December 17, 2014

This book focuses exclusively on the beneficial effects of microbes in food. The section on traditional and modern fermented foods covers the role of microbes and their diversity in fermented foods, interaction between the different microflora present in fermented food products, development of...

Plant Sanitation for Food Processing and Food Service, Second Edition

Plant Sanitation for Food Processing and Food Service, Second Edition

Y. H. Hui

December 16, 2014

Comprehensive and accessible, this book presents fundamental principles and applications that are essential for food production and food service safety. It provides basic, practical information on the daily operations in a food processing plant and reviews some of the industry's most recent...

Dairy Microbiology: A Practical Approach

Dairy Microbiology: A Practical Approach

Photis Papademas

December 16, 2014

The objective of this book is to provide a scientific background to dairy microbiology by re-examining the basic concepts of general food microbiology and the microbiology of raw milk while offering a practical approach to the following aspects: well-known and newfound pathogens that are of major...

Nutritional Marine Life

Nutritional Marine Life

Ramasamy Santhanam

December 15, 2014

The nutritional benefits of marine flora and fauna are well known. Fish and crustaceans provide high-quality sources of amino acids—nutritionally important proteins found in only small amounts in cereals and grains. Nutrients and minerals in seafood can improve brain development and reproduction...

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