This unique textbook provides experiments geared for students in culinary arts, nutrition, dietetics, and gastronomy programs. It is intended for students with limited scientific background who are studying different aspects of food preparation and processing. The text uses experiments and experiences from the kitchen, rather than theory, as the basic means of explaining the scientific facts and principles behind food preparation and processing. An instructor’s manual providing the expected outcomes of the experiments and figure slides for teaching are available with qualifying course adoption.
Sibel Ozilgen, Ph.D., is the Head of the Gastronomy and Culinary Arts Department at Yeditepe University, where she has been a faculty member since 2005. Dr. Ozilgen completed her Ph.D. degree in food engineering at Middle East Technical University in Turkey. She attended the University of California as a concurrent student during her Ph.D. study. Dr. Ozilgen taught classes and conducted research at Massey University in New Zealand and is the author or coauthor of numerous refereed publications and books, one of which concerns the eating habits of preschool children (Alfa Publishing Co., Turkey, 2007). Her research and teaching interests lie in the area of food science, food safety, food product development, and the eating habits of different consumer groups.
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