Food service research: An integrated approach
Volume: 30, Issue: 2, Pages: 477 - 483
Published: Jun 1, 2011
Abstract
Food production demands competencies in both natural science and management principles. The suggested framework includes the following areas of research: technological innovation, process design (including Industrial Cuisine), product development (including Molecular Gastronomy, Industrial Gastronomy and Functional Meal) and risk management (including quantitative risk assessment and predictive microbiology). Developments stemming from food...
Paper Details
Title
Food service research: An integrated approach
Published Date
Jun 1, 2011
Volume
30
Issue
2
Pages
477 - 483
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