Rodgers, S. (2005) Technological Developments and the Need for Technical Competencies in Food Culinary Science & Technology, 4 (2). pp. 113-127. ISSN 1542-8044Full text not available from this repository.
The Growing scale of institutional and commercial food services require the application of the industrial cuisine principles. The fundamentals of food service technology (food safety, sensory and nutritional changes, equipment engineering and packaging) underpin food service systems (cook-freeze, cook-chill and others). Food service operators have to minimize the impact of bulk production: the numerous steps in production process, the fundamental weakness in food safety design, the practical limitations in HACCP management, the potential unevenness of temperature distribution, and the product deterioration during storage. At present, the 'high tech' options, which can potentially improve a product's nutritional value, including natural preservation hurdles and functionalmeals, are not used in practice. The paper concludes that the culinary/food service education has to be complemented with the technological 'know how'.
|Item Type:||Journal article|
|Uncontrolled Keywords:||Food Service Systems: food quality and safety: nutrition: Culinary education|
|Subjects:||D000 Veterinary Sciences, Agriculture and related subjects > D600 Food and Beverage studies
D000 Veterinary Sciences, Agriculture and related subjects > D600 Food and Beverage studies > D610 Food Science
|DOI (a stable link to the resource):||10.1300/j385v04n02_09|
|Faculties:||Brighton Business School
Faculty of Education and Sport > School of Service Management
|Depositing User:||Mrs Mercedita Hoare|
|Date Deposited:||17 Dec 2007|
|Last Modified:||15 Oct 2010 14:57|
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