Infuse Infuse 2 December 2017 | Page 41

Another audience for this textbook,
aside from students, is seasoned
nutrition professionals. How can they
use the text to further their careers?
gluten); starch structure; gelatinisation;
retrogradation (relevant to glycaemic
index of foods) and dextrinisation;
emulsions and foams; hydrocolloid
polysaccharide and other thickeners
(important in the world of gluten-free
food); and fermentation reactions.
The growing field of culinary nutrition,
which brings new opportunities and
careers for dietitians, excites us. Our
book gives valuable insights for those
interested in culinary nutrition – for
example, in the area of recipe and
product development.
Nutrition writing is yet another avenue
for using a dietetics degree. What was
the best part of co-authoring this book,
and what did you learn along the way?
Our book is also a valuable resource
for dietitians seeking to refresh their
understanding of food chemistry.
We cover timely topics, such as:
protein structure; denaturation and
coagulation (with a detailed look at
With over 15 years of consumer
nutrition writing experience, the task of
writing a textbook was a welcome new
challenge for Emma.
Sharon had previous experience
with textbook writing, and brought
tremendous skills to the project.
interview continues overleaf...
© Dietitian Connection
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Infuse | December 2017