Culinology - September 2017 - 25
ment of the first international one at Taylor's
University in Malaysia, and am now working
on a graduate degree option at FIU."
He served as an RCA board member
for four years, and during this time he also
became the secretary/treasurer for its foundation and co-chair of the Education and
Membership Committee. He currently chairs
the RCA's Higher Education Committee.
"RCA now has about 15 US Culinology
degree programs up and running and also
one in Malaysia," the Malaysia native said.
"Discussions have also originated about a
new program in Istanbul for next year."
Dr. Cheng has reviewed every RCAapproved Culinology degree program, and
even completed his 2012 doctoral dissertation for Iowa State University on Culinology
degree competencies. "My primary passion
is seeing graduates of Culinology programs
succeed in this industry, which is why I did
my Ph.D. dissertation on it," he said. "I had
to make sure the degree program I wrote
in 2000 wasn't a bunch of 'hocus pocus.'
Thankfully it reaffirmed it, although we have
the opportunity to optimize it."
Building on FIU's capabilities
Dr. Cheng's newest initiative involves a
beverage innovation course design for FIU.
"Beyond brewing and distillation, there are
many opportunities in the beverage industry,
and I am working on creating the framework
of how innovation in this industry can be
taught and applied in an academic environment, comprehensively," he said.
"On a larger scale, I am coordinating the
implementation of a Food Science Institute
at FIU that will be transdisciplinary and bring
together researchers in biochem, chemistry,
agroecology, tropical botany, engineering
computer science and material sciences.
This will be a massive project, and the
Institute will be a research unit tasked with
addressing issues in food safety, food technology and innovation."
Dr. Cheng with a
postdoctoral associate in FIU's Food
Analysis Lab.
"I have been teaching since
1998, and I love it."
Dr. Cheng also serves as the primary
faculty liaison with the StartUP FIU Food
program that provides technical expertise to
local south Florida food entrepreneurs. The
first "food incubator" program in the region,
which includes a commercial kitchen facility at FIU, provides start-ups with hands-on
SEPTEMBER 2017 | Culinology |
25
Table of Contents for the Digital Edition of Culinology - September 2017
Culinology - September 2017
Table of Contents
President's Letter - Big ideas in Culinology
Emerging Trends - Taking sausage to the next level
Flavor Trends - Condiment creations - What's next?
Ingredient Trends - The seeds of beverage innovation
Campbell moves beyond pea soup
A broader market for plant protein
Member Profile - Those who can, teach Culinology
Sage advice from the professor
Expert Voices - Futuristic 'clean meat'
Food safety - High-pressure processing evolves
Industry News
Petits Fours
News Bites
Ad Index
Culinology - September 2017 - Table of Contents
Culinology - September 2017 - 2
Culinology - September 2017 - 3
Culinology - September 2017 - President's Letter - Big ideas in Culinology
Culinology - September 2017 - 5
Culinology - September 2017 - Emerging Trends - Taking sausage to the next level
Culinology - September 2017 - 7
Culinology - September 2017 - 8
Culinology - September 2017 - 9
Culinology - September 2017 - Flavor Trends - Condiment creations - What's next?
Culinology - September 2017 - 11
Culinology - September 2017 - 12
Culinology - September 2017 - 13
Culinology - September 2017 - 14
Culinology - September 2017 - 15
Culinology - September 2017 - 16
Culinology - September 2017 - 17
Culinology - September 2017 - Ingredient Trends - The seeds of beverage innovation
Culinology - September 2017 - 19
Culinology - September 2017 - Campbell moves beyond pea soup
Culinology - September 2017 - 21
Culinology - September 2017 - A broader market for plant protein
Culinology - September 2017 - 23
Culinology - September 2017 - Member Profile - Those who can, teach Culinology
Culinology - September 2017 - 25
Culinology - September 2017 - 26
Culinology - September 2017 - 27
Culinology - September 2017 - Sage advice from the professor
Culinology - September 2017 - 29
Culinology - September 2017 - Expert Voices - Futuristic 'clean meat'
Culinology - September 2017 - 31
Culinology - September 2017 - 32
Culinology - September 2017 - 33
Culinology - September 2017 - 34
Culinology - September 2017 - 35
Culinology - September 2017 - 36
Culinology - September 2017 - Food safety - High-pressure processing evolves
Culinology - September 2017 - 38
Culinology - September 2017 - 39
Culinology - September 2017 - Industry News
Culinology - September 2017 - 41
Culinology - September 2017 - 42
Culinology - September 2017 - 43
Culinology - September 2017 - 44
Culinology - September 2017 - 45
Culinology - September 2017 - Petits Fours
Culinology - September 2017 - 47
Culinology - September 2017 - 48
Culinology - September 2017 - News Bites
Culinology - September 2017 - Ad Index
Culinology - September 2017 - 51
Culinology - September 2017 - 52
https://www.nxtbook.com/sosland/rca/-culinology-december-2021
https://www.nxtbook.com/sosland/rca/culinology-june-2021
https://www.nxtbook.com/sosland/rca/2020_12_01
https://www.nxtbook.com/sosland/rca/2020_09_01
https://www.nxtbook.com/sosland/rca/2020_06_01
https://www.nxtbook.com/sosland/rca/2020_03_01
https://www.nxtbook.com/sosland/rca/2019_12_01
https://www.nxtbook.com/sosland/rca/2019_09_01
https://www.nxtbook.com/sosland/rca/2019_06_01
https://www.nxtbook.com/sosland/rca/2019_03_01
https://www.nxtbook.com/sosland/rca/2018_12_01
https://www.nxtbook.com/sosland/rca/2018_09_01
https://www.nxtbook.com/sosland/rca/2018_06_01
https://www.nxtbook.com/sosland/rca/2018_03_01
https://www.nxtbook.com/sosland/rca/2017_12_01
https://www.nxtbook.com/sosland/rca/2017_09_01
https://www.nxtbook.com/sosland/rca/2017_06_01
https://www.nxtbook.com/sosland/rca/2017_03_01
https://www.nxtbook.com/sosland/rca/2016_12_01
https://www.nxtbook.com/sosland/rca/2016_09_01
https://www.nxtbook.com/sosland/rca/2016_06_01
https://www.nxtbook.com/sosland/rca/2016_03_01
https://www.nxtbook.com/sosland/rca/2015_12_01
https://www.nxtbook.com/sosland/rca/2015_09_01
https://www.nxtbook.com/sosland/rca/2015_06_01
https://www.nxtbook.com/sosland/rca/2015_03_01
https://www.nxtbook.com/sosland/rca/2014_12_01
https://www.nxtbook.com/sosland/rca/2014_09_01
https://www.nxtbook.com/sosland/rca/2014_06_01
https://www.nxtbook.com/sosland/rca/2014_03_01
https://www.nxtbook.com/sosland/rca/2013_12_01
https://www.nxtbook.com/sosland/rca/2013_09_01
https://www.nxtbook.com/sosland/rca/2013_06_01
https://www.nxtbook.com/sosland/rca/2013_03_01
https://www.nxtbook.com/sosland/rca/2012_12_01
https://www.nxtbook.com/sosland/rca/2012_09_01
https://www.nxtbook.com/sosland/rca/2012_06_01
https://www.nxtbook.com/sosland/rca/2012_03_01
https://www.nxtbook.com/sosland/rca/2011_12_01
https://www.nxtbook.com/sosland/rca/2011_09_01
https://www.nxtbook.com/sosland/rca/2011_06_01
https://www.nxtbookmedia.com