Culinology - March 2016 - (Page 41)

INDUSTRYNEWS from the Research Chefs Association Culinology resource book hits shelves Comprehensive text first of its kind for product developers The Research Chefs Association (RCA) announces the release of "Culinology: The Intersection of Culinary Arts and Food Science," which explores the growing world of food research and development. At more than 500 pages, the industry-standard reference book published by Wiley is designed to help readers understand how and why things happen to food through the unique lens of commercial food manufacturing. Whether a professional chef, culinary student, food scientist or new product developer, those working in food research and development will want to keep this approachable resource within easy reach on a day-to-day basis. The book includes meticulously researched and written chapters by more than 50 Culinology professionals presented by editor Jeff Cousminer on such topics as the principles of food science, protein-based foods, carbohydrates, lipids, eggs and milk-based foods, fermentation, food safety and spoilage, shelf life extension, packaging, nutritious food product development, sensory evaluation and commercialization. By leading readers through each step of new product development, the book is uniquely positioned to hone skills and provide insights for Culinology professionals by explaining what it takes to successfully develop a product in today's fast-changing marketplace. The book retails for $75 with a discount available to RCA members and Culinology magazine readers for a limited time. For more information or to order a copy, visit www.culinology.org's education webpage. RCA elects new leaders During the RCA's fall elections, the following individuals were elected to serve on the 2016-18 Board of Directors beginning this spring: Gerrie Bouchard, Eatem Foods Kami Smith, Dawn Foods Rosemary Trout, Drexel University Re-elected were: Amanda Bushong, Darifair Foods Erich Chieca, Lactalis Jeff Cowles, CCS, Sugar-Creek Foods Paul Rockwell, CEC, CFS, Diversified Foods and Seasonings Those continuing to serve include: Jason Behrends, CCS, Ph.D, Tyson Foods John Draz, CEC, CCE, CRC, Ed Miniat Charles Hayes, CRC, CEC, JMH Premium Justin Kanthak, Kellogg's Anh Nguy, Ingredion Catherine Proper, CEC, SuperValu Barbara Zatto, Mizkan Americas MARCH 2016 | Culinology | 41 http://www.culinology.org

Table of Contents for the Digital Edition of Culinology - March 2016

Culinology - March 2016
Table of Contents
President's Letter - The right hand side of the page
Emerging Trends - Snack Trend: Think Thin
“New savory” flavors sliding into sweet
Ingredient Trends - Deliciously gluten-free
Dairy Trends - Tapping into trends with dairy ingredients
Member Profile - Recipe for success
Expert Voices - Five questions for Campbell’s master chef
Industry News - Culinology resource book hits shelves
RCA elects new leaders
Local events build Culinology community
Six student teams to compete for top honors
Upcoming events
Petits Fours - Five trends from Winter Fancy Food
Consumers call for more food safety monitoring
Grocery sales soar for breakfast items, exotic meats
News Bites
Ad Index

Culinology - March 2016