Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Innovations and Practice in Advancing Culinary Nutrition and Integrating Food Science

Innovations and Practice in Advancing Culinary Nutrition and Integrating Food Science

Mehra, Rahul
Guiné, Raquel P. F.
Gokhale, Atul

Paperback

Diet & NutritionTechnology & Engineering

PREORDER - Expected ship date February 1, 2027

ISBN10: 0443443483
ISBN13: 9780443443480
Publisher: Academic Press
Published: Feb 1 2027
Pages: 500
Language: English
Innovations and Practice in Advancing Culinary Nutrition and Integrating Food Science is a critical resource for researchers, industry professionals, and academics seeking to stay at the forefront of the evolving food landscape. This comprehensive volume is organized into six sections, beginning with foundational principles in food, nutrition, and culinary science--covering chapters such as Interconnection Between Food, Nutrition, and Culinary Science and Fundamentals of Food Science and Technology. It then progresses by exploring cutting-edge innovations in culinary science, including Molecular Gastronomy and Neuro-Gastronomy, alongside practical insights into food processing advancements like AI and Robotics. The book dedicates significant focus to nutrition and health, highlighting breakthroughs in personalized nutrition, nutrigenomics, and functional foods. The final sections address sustainability, ethical practices, and future horizons, including discussions on food waste reduction, sustainable food systems, and future foods. Innovations and Practice in Advancing Culinary Nutrition and Integrating Food Science is vital for leveraging scientific and technological progress to develop healthier, safer and more sustainable food solutions. By integrating insights from culinary arts, food processing, and nutritional science, it equips professionals with the knowledge to innovate responsibly and address global issues such as food security, safety, and environmental impact. Whether exploring the role of emerging ingredients or the future of personalized diets, this book offers a detailed roadmap to shape the future of food in both academia and industry.

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