Food Science and the Culinary Arts

Mark Gibson has a broad and varied professional background in healthcare, and is both a mental health and general nurse. His experience includes working in general and clinical management as well as higher education, with his specialist areas of interest being that of healthcare governance, patient safety and incident investigation, legal matters and staff training and development.

Part 1 Through the eyes of a Scientist 1. Food Phases2. Taste, Flavour and Aroma3. Protein Chemistry4. Energy and Heat5. Crystallisation6. Food and Water7. Rheology8. Acids and Bases9. Hydrolysis, Oxidation and Reduction

Part Two: Ingredients and the Science 10. Bread11. Milk and Dairy12. Edible Plants: An Introduction to Fruits and Vegetables13. Seeds: Grains, Legumes, and Nuts14. Meat: Food and Science of the Animal Kingdom15. Fish and Shellfish16. Sauces17. Sugars, Chocolate, and Confectionery18. Cereal Doughs and Batters: Bread, Cakes, Pastry, Pasta19. Lipids, Oils, Fats and Extracts20. Flavourings from Plants: Herbs and Spices, Tea and Coffee21. Food additives22. Wine, Beer, and Distilled Spirits23. Appendices24. Basic Chemistry25. Organic Chemistry26. Chemical Categorisation27. An Introduction to Microbiology28. Essential Oils29. Food Grade Essential Oils30. Gelatine31. A Note About Units of Measurement32. Glossary