21 February 2023 Tuesday
Food Chemistry and Culinary Applications book is on the shelves!
The book, which Assoc. Prof. Dr. Murat Doğan, an academic member of Istanbul Gelişim University (IGU), Faculty of Fine Arts (FAF) Gastronomy and Culinary Arts Department contributed as a chapter writer, took its place on the shelves.
The book, which Assoc. Prof. Dr. Murat Doğan, an academic member of Istanbul Gelişim University (IGU), Faculty of Fine Arts (FAF) Gastronomy and Culinary Arts Department contributed as a chapter writer, took its place on the shelves.
Assoc. Prof. Dr. Murat Doğan, Deputy Dean of Istanbul Gelişim University (IGU), Faculty of Fine Arts (GSF) and a lecturer in the Department of Gastronomy and Culinary Arts, took place as a chapter writer in the book "Food Chemistry and Culinary Applications". Öznur Cumhur, Çiğdem Mustu Ceylan and Veli Ceylan undertook the editorship of the book, the first edition of which was published in December 2022. Assoc. Prof. Dr. Murat Doğan, on the other hand, has undertaken the authorship of the first chapter of the book called “SU”.
About the Book:
“Gastronomy has been an area that has become the focus of attention in Turkey, especially since 2010. In this field, both the food sector and educational institutions continue their activities. In the field of gastronomy, where food and beverage production and employment are so intense, the importance of food chemistry knowledge as well as cooking skills has emerged. In order to prepare healthy, nutritious, safe and high organoleptic foods and to ensure sustainability, it has become a distinctive feature for individuals working in food and beverage production to comprehend the physical and chemical properties of foods.”
“The book "Food Chemistry and Culinary Applications" has been prepared within the scope of understanding and using the principles of food chemistry in kitchen applications in the light of developments in the field. It is thought that the chapters in this book will shed light on what needs to be done to prepare food and beverages during culinary applications, to combine them with practical applications in product development and to keep their efficiency at the highest level. It is hoped that this book, to which 13 authors who are experts in their fields, contributed with their chapters, will serve as a guide for researchers, students and industry professionals on basic food science and food chemistry.”
We congratulate Assoc. Prof. Dr. Murat Doğan for his department writing and wish him success in his academic studies.
