IUOAMC · ICGA · KNOWLEDGE
Applied Flavor Science — Volume I
From ingredient chemistry to precise cooking and sensory evaluation. An applied book connecting flavor understanding with measurement, recipe control, fault diagnosis and documented professional decisions.
Author: Chef Ahmad Issam Maadarani · الشيف أحمد عصام المعدراني
Publisher: IUOAMC
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Launch price · Launch offer until 2026-12-04
All three languages: £49.99
£65.00 · Save 23.09%
Inside the book
- 100 topics on flavor decisions, perception, ingredient chemistry and cooking transformations.
- 12 teaching experiments with execution plans, calculations and interpretation.
- A connected case from weighed formulation to evaluation, costing and approval.
- 4 instrument-check cards and 16 diagnostic pathways.
- A 60-term Arabic–English–French glossary and 16 appendices and worksheets.
- Illustrations, diagrams, interactive contents and edition verification links.
- Example experimental values are constructed teaching data for calculation and interpretation.
Who is this book for?
For chefs, trainers, culinary judges, product developers and students connecting flavor explanation with measurement, experimentation and decisions.
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Individual use licence
For reading and professional reference. Redistribution or resale of the book file is excluded. Internal worksheet use with attribution remains permitted, subject to statutory rights and exceptions.
ICGA · UK IPO UK00004350642 · Class 41
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