The book "Gastronomy Engineering", edited by Assoc. Prof. Dr. Murat Doğan, one of the faculty members of Istanbul Gelişim University (IGU), Faculty of Fine Arts (GSF), Department of Gastronomy and Culinary Arts, has been published.
The first edition of the book titled "Gastronomy Engineering", edited by Assoc. Prof. Dr. Murat Doğan was published and took its place on the shelves. The book is important as it brings a different perspective to the field of Gastronomy and Culinary Arts. The book, edited by Assoc. Prof. Dr. Murat Doğan includes a total of fifteen authors and consists of thirteen chapters in total. Apart from being the book editor, one of Assoc. Prof. Dr. Murat Doğan's chapters were also included in the book. Doğan, “Can there be a food engineer? He wrote the chapter titled “Gastronomy Engineering”. In the section; Topics such as what gastronomy engineering is, what gastronomy engineers do, the production of food based on engineering principles, and the components of gastronomy engineering were touched upon.
According to Doğan, those who take an active part in all or part of the food and beverage production processes should have a holistic perspective. This perspective can be achieved jointly with gastronomy's engineering knowledge, skills, and experiences. A chef needs to manage food production processes using engineering skills. The quality and taste of food depend on production processes, and these processes can only be improved using engineering science.
The aim of the book "Gastronomy Engineering" is to bring a new perspective to the field of gastronomy from the perspective of engineering science and to explain the main features of the basic components of gastronomy engineering. Another goal of the book is to enable the preparation of creative and innovative dishes in the kitchen using engineering principles and tools. Our book briefly explains how to design dishes with the best quality, taste, and visuality by guiding the physical and chemical transformations in kitchen applications with the basic achievements of gastronomy engineering. In this context, the topics of the book cover the working areas of cooks, gastronomy experts, tourism professionals, food technicians, dietitians, and food engineers. In addition, it will be an important course source for the departments of "cooking", "gastronomy and culinary arts", "tourism management", "food technology", "nutrition and dietetics" and "food engineering".
We congratulate Assoc. Prof. Dr. Murat Doğan on the first edition of the book and wish him continued success in his academic studies!
