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Author:   Charis M. Galanakis (Galanakis Laboratories, Chania, Greece)
Publisher:   Elsevier Science Publishing Co Inc
Imprint:   Academic Press Inc
Weight:   0.770kg
ISBN:  

9780128200575

ISBN 10:   012820057
Pages:   274
Publication Date:   18 September 2020
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   Manufactured on demand  
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Table of Contents

1. The impact of molecular gastronomy within the food science community and results of its application 2. Role of gastronomy and new technologies in shaping a healthy diet 3. Cooking with Computers: The Vision of Digital Gastronomy 4. Gastronomic systems research 5. The Mediterranean diet between traditional foods and human health through culinary examples 6. Olive oil in gastronomy and food science 7. From folklore to the nutraceutical world: The Corema album potential 8. Food processing by-products and molecular gastronomy 9. Recipes for the valorization of Culinary By-products and Leftovers 10. The Senior Foodies Market: Opportunities and Challenges in Gastronomic Tourism 11. Holistic Cuisine and Gastronomic Tourism 12. Seven Dimensions of Taste - Taste in a Sociological and Educational Perspective

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Author Information

Charis M. Galanakis is a multidisciplinary scientist in agricultural sciences as well as food and environmental science, technology, and sustainability, with experience in both industry and academia. He is the research and innovation director of Galanakis Laboratories in Chania, Greece, an adjunct professor of King Saud University in Riyadh, Saudi Arabia, and the director of Food Waste Recovery Group (SIG5) of ISEKI Food Association in Vienna, Austria. He pioneered the new discipline of food waste recovery and has established the most prominent innovation network in the field. He also serves as a senior consultant for the food industry and expert evaluator for international and regional funded programs and proposals. He is an editorial board member of Food and Bioproducts Processing, Food Research International, and Foods, has edited over 45 books, and has published hundreds of research articles, reviews, monographs, chapters, and conference proceedings.

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