Gastronomic Engineering
Exploring Self-Assembly Materials and Techniques in Food Design
By John Wiley & Sons | Publisher: Wiley
About the book
Master the future of culinary innovation with this definitive guide to the cutting-edge materials science, 4D food printing, and smart biopolymers that are quietly revolutionizing texture, sustainability, and gastronomy.
Self-assembly in food design is a rapidly emerging field that integrates materials science with gastronomy. From hydrocolloids and biopolymers to nanomaterials, these techniques allow precise control over texture, stability, and functional properties of food. With increasing interest in sustainable and functional foods, these innovations are set to redefine the future of gastronomy. This book is an interdisciplinary exploration of the role of self-assembly in food design. It delves into emerging technologies that revolutionize food structuring, including edible hydrogels, biopolymers, and nanomaterials. Providing insights into the engineering principles behind culinary self-assembly, it bridges materials science and gastronomic creativity. Covering applications from 4D food printing to the use of oleogels and bigels in food structuring, the book brings together contributions from top experts in food engineering, chemistry, and culinary sciences. It is a crucial resource for researchers, professionals, and students eager to explore the next frontier in edible innovation.
Readers will find the volume:
- Comprehensively explores self-assembly techniques in food design;
- Covers cutting-edge topics like 4D food printing, edible architecture, and nanomaterials in gastronomy;
- Features contributions from leading researchers across food science, materials engineering, and culinary arts.
Audience
Food scientists, materials engineers, researchers, academics, research and design professionals in the food and beverage industry, culinary innovators, and students specializing in food technology and gastronomy.
Editions of Gastronomic Engineering
- Hardcover
- ISBN 9781394342150
- EBook
- ISBN 9781394342198
- EBook
- ISBN 9781394342174
- EBook
- ISBN 9781394342181
Read an Excerpt
Master the future of culinary innovation with this definitive guide to the cutting-edge materials science, 4D food printing, and smart biopolymers that are quietly revolutionizing texture, sustainability, and gastronomy.
Self-assembly in food design is a rapidly emerging field that integrates materials science with gastronomy. From hydrocolloids and biopolymers to nanomaterials, these techniques allow precise control over texture, stability, and functional properties of food. With increasing interest in sustainable and functional foods, these innovations are set to redefine the future of gastronomy. This book is an interdisciplinary exploration of the role of self-assembly in food design. It delves into emerging technologies that revolutionize food structuring, including edible hydrogels, biopolymers, and nanomaterials. Providing insights into the engineering principles behind culinary self-assembly, it bridges materials science and gastronomic creativity. Covering applications from 4D food printing to the use of oleogels and bigels in food structuring, the book brings together contributions from top experts in food engineering, chemistry, and culinary sciences. It is a crucial resource for researchers, professionals, and students eager to explore the next frontier in edible innovation.
Readers will find the volume:
- Comprehensively explores self-assembly techniques in food design;
- Covers cutting-edge topics like 4D food printing, edible architecture, and nanomaterials in gastronomy;
- Features contributions from leading researchers across food science, materials engineering, and culinary arts.
Audience
Food scientists, materials engineers, researchers, academics, research and design professionals in the food and beverage industry, culinary innovators, and students specializing in food technology and gastronomy.
Frequently Asked Questions
What is Gastronomic Engineering about?
Master the future of culinary innovation with this definitive guide to the cutting-edge materials science, 4D food printing, and smart biopolymers that are quietly revolutionizing texture, sustainability, and gastronomy.
Self-assembly in food design is a rapidly emerging field that integrates materials science with gastronomy. From hydrocolloids and biopolymers to nanomaterials, these techniques allow precise control over texture, stability, and functional properties of food. With increasing interest in sustainable and functional foods, these innovations are set to redefine the future of gastronomy. This book is an interdisciplinary exploration of the role of self-assembly in food design. It delves into emerging technologies that revolutionize food structuring, including edible hydrogels, biopolymers, and nanomaterials. Providing insights into the engineering principles behind culinary self-assembly, it bridges materials science and gastronomic creativity. Covering applications from 4D food printing to the use of oleogels and bigels in food structuring, the book brings together contributions from top experts in food engineering, chemistry, and culinary sciences. It is a crucial resource for researchers, professionals, and students eager to explore the next frontier in edible innovation.
Readers will find the volume:
- Comprehensively explores self-assembly techniques in food design;
- Covers cutting-edge topics like 4D food printing, edible architecture, and nanomaterials in gastronomy;
- Features contributions from leading researchers across food science, materials engineering, and culinary arts.
Audience
Food scientists, materials engineers, researchers, academics, research and design professionals in the food and beverage industry, culinary innovators, and students specializing in food technology and gastronomy.
What core themes, tropes, or subjects are explored in Gastronomic Engineering?
Technology, Engineering, Agriculture, Industrial processes > Technology: general issues > Nanotechnology
Where can I read a sample of Gastronomic Engineering?
You can read an official preview of the few pages here https://www.book2look.com/book/9781394342150
Who is/are the Author/s of the book Gastronomic Engineering?
John Wiley & Sons
Who is the Publisher of the book Gastronomic Engineering?
Wiley
What are the ISBN numbers for the physical and digital editions?
Gastronomic Engineering is available as hardcover(ISBN 9781394342150) and ebook(ISBN 9781394342198) and ebook(ISBN 9781394342174) and ebook(ISBN 9781394342181)
Where can I buy Gastronomic Engineering online or support local independent bookshops?
You can buy Gastronomic Engineering from below
Where can I buy Gastronomic Engineering?