Gastronomy and Food Science fills the transfer knowledge gap between academia and industry by covering the interrelation of gastronomy and food and culinary science in one integral reference. Coverage of the holistic cuisine, culinary textures with food ingredients, the application of new technologies and gastronomy in shaping a healthy diet, and the recycling of culinary by-products using new is also covered in this important reference. Written for food scientists and technologists, food chemists, and nutritionists, researchers, academics, and professionals working in culinary science, culinary professionals and other food industry personnel, this book is sure to be a welcomed reference.

• Discusses the role of gastronomy and new technologies in shaping healthy diets
• Describes a toolkit to capture diversity and drivers of food choice of a target population and to identify entry points for nutrition interventions
• Presents the experiential value of the Mediterranean diet, elaio-gastronomy, and bioactive food ingredients in culinary science
• Explores gastronomic tourism and the senior foodies market