Measuring, Weighing and Units
Basic Food Chemistry
Water in Culinary Transformations
Carbohydrates in Culinary Transformations
Proteins in Culinary Transformations
Fats in Culinary Transformations
Sensorial Properties of Foods: Keys to Develop the Perfect Bite
Food Additives Toxic Substances and Inhibitors of Nutrients
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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