#F&B廚藝科學 #Fun輕鬆營養學與實驗
#運動營養 #保健醫學 #餐飲美食
#知識行銷 #消費新知 #專業證照
烹飪食物的過程中涉及了物理、化學、生物營養、美學等多個學科領域，所有烹飪手法的背後都有其發生的原因，烹調過程中有很多的變因會影響一道菜餚的完成度、美觀、美味等結果，因此了解食品成份的基本結構與功能，包括宏觀和微觀營養素之間的相互作用，迅速掌握烹飪過程中關鍵性的做法，才能使每一次的烹飪實驗或是練習更具意義性。
F &B Culinology,: Originally, the word was designed to be a combination of two words: “culinary” and “technology”. So the first meaning of the word was the convergence of culinary arts and all technology, which includes communications of the process of cooking food involves many disciplines such as physics, chemistry, biological nutrition, physiology and aesthetics, economics and many others.