Science of Chocolate

The Science of Chocolate is an international best-selling book that explains the complete chocolate-making process, including how basic science is involved in manufacturing, testing, and consumption. It has been fully revised and updated, and includes methods of sensory evaluation, designing and modifying chocolate flavor, fat, calorie, and sugar reduction, and a review of patents in this area. It also includes twenty new experiments that demonstrate the scientific and mathematical principles found in the rest of the book. The book is appealing to those with a fascination for chocolate and is of specialist interest to those studying food sciences and working in the confectionery industry.

\n Format: Paperback / softback
\n Length: 284 pages
\n Publication date: 15 November 2018
\n Publisher: Royal Society of Chemistry
\n

The Science of Chocolate is a comprehensive guide that delves into the intricate process of chocolate making, highlighting the significant role of basic science in its manufacture, testing, and consumption. Originally conceived as a lecture to inspire school children to pursue scientific studies, this book has since gained widespread recognition within the industry and academia. The third edition of this international bestseller has undergone a thorough revision and update, reflecting the latest advancements in the field.

The author has expanded the content to include methods of sensory evaluation, designing, and modifying chocolate flavors to suit specific products. Additionally, the book explores the history and manufacture of renowned confectionery products, shedding light on the techniques and ingredients used in their creation.

Addressing health concerns, the section on the potential benefits of chocolate has been updated with recent research results. The author has also included three new experiments that utilize simple materials and apparatus to demonstrate the scientific and mathematical principles outlined throughout the book. These experiments are designed to cater to diverse student abilities, making it an engaging and accessible resource for individuals with a fascination for chocolate and those studying food sciences or working in the confectionery industry.

Reviews of the second edition of The Science of Chocolate have praised its comprehensive nature, making it an invaluable resource for a wide range of readers. Graduates considering a career in the food industry, school teachers seeking innovative experiments, and lecturers looking for interesting facts to enliven their lectures have all found this book to be highly valuable.

In conclusion, The Science of Chocolate is a must-read for anyone with a passion for chocolate. With its comprehensive coverage of the chocolate-making process, sensory evaluation, and health benefits, this book offers a deep understanding of the industry and serves as a valuable resource for students, professionals, and enthusiasts alike.

\n Weight: 442g\n
Dimension: 153 x 228 x 17 (mm)\n
ISBN-13: 9781788012355\n
Edition number: 3 New edition\n