Case Studies in Food Safety and Authenticity : lessons from real-life situations
Biotechnology in Flavor Production
Advances in Food Science and Technology vol. 1 & 2
Emerging Technologies for Food Quality and Food Safety Evaluation
Food Flavors : chemical, sensory and technological properties
Food Safety : the science of keeping food safe by 
Food Science : research and technology
Food Composition and Analysis
Introduction to the Physical Chemistry of Foods
Neurogastronomy : how the brain creates flavor and why it matters
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The Kitchen As Laboratory : reflections on the science of food and cooking This link opens in a new window
Culinary Reactions : The Everyday Chemistry of Cooking by 
Chemesthesis : Chemical Touch in Food and Eating This link opens in a new window
Molecular Gastronomy : Exploring the Science of Flavor by This link opens in a new window
Bakery Products Science and Technology by This link opens in a new window
Gastrophysics : The New Science of Eating by The Culinary Institute of America | Conrad N. Hilton Library | 1946 Campus Drive | Hyde Park, NY 12538-1430
Telephone: 845-451-1747 | Email: library@culinary.edu
