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Service Engineering for Gastronomic Sciences - An Interdisciplinary Approach for Food Study (Hardcover, 1st ed. 2020)
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Service Engineering for Gastronomic Sciences - An Interdisciplinary Approach for Food Study (Hardcover, 1st ed. 2020)
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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.
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