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Service Engineering for Gastronomic Sciences

An Interdisciplinary Approach for Food Study

Editors: Shimmura, Takeshi, Nonaka, Tomomi, Kunieda, Satomi (Eds.)

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  • Illustrates the latest studies conducted by service engineering researchers and presents a synthesized concept of serviceology   
  • Addresses data mining, simulation, design, Virtual Reality, production management, ethnomethodology, and sensory tests   
  • Integrates various theories and methodologies for food researchers, students, and businesspeople
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eBook $109.00
price for USA in USD
  • ISBN 978-981-15-5321-9
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Hardcover $139.99
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About this book

This pioneering book on food study pursues an interdisciplinary approach to service science and the service engineering field. Further, it highlights a range of experiments conducted at actual business sites to verify the effectiveness of the proposed methodologies and theories. 

In modern society, food study has become more complex, as it involves multiple fields of science. For instance, a long-lived society entails a number of problems for human beings. A balanced intake of nutrients is important for a healthy life, but in many cases, healthy food is not the most enjoyable. As such, it is important for the food industry to provide foods that are both tasty and wholesome, based on the sciences of gastronomy and nutrition. 

Conventional food study proceeds along the lines of a specific field such as nutrition, agriculture, or gastronomy, though it should be conducted in an interdisciplinary manner. This book covers multifaceted research on food study to respond to today’s societal demands, based mainly on the natural and social sciences. It addresses a wide range of topics, including: food production management using mathematical modeling, operations research, and production engineering; evaluation of food products based on big data analysis; psychological experiments and ethnography; food products based on consumer behavior; organoleptic assessment and health improvement; design of physical dining environments using virtual reality, pedestrian debt recognition (human indoor position measuring), and observation of behavior. 

Reporting on and assessing many studies conducted at actual business locations, the book offers a unique and highly practical resource. 


About the authors

Table of contents (9 chapters)

Table of contents (9 chapters)

Buy this book

eBook $109.00
price for USA in USD
  • ISBN 978-981-15-5321-9
  • Digitally watermarked, DRM-free
  • Included format: EPUB, PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $139.99
price for USA in USD
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Bibliographic Information

Bibliographic Information
Book Title
Service Engineering for Gastronomic Sciences
Book Subtitle
An Interdisciplinary Approach for Food Study
Editors
  • Takeshi Shimmura
  • Tomomi Nonaka
  • Satomi Kunieda
Copyright
2020
Publisher
Springer Singapore
Copyright Holder
Springer Nature Singapore Pte Ltd.
eBook ISBN
978-981-15-5321-9
DOI
10.1007/978-981-15-5321-9
Hardcover ISBN
978-981-15-5320-2
Edition Number
1
Number of Pages
V, 190
Number of Illustrations
34 b/w illustrations, 60 illustrations in colour
Topics

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