Culinology - September 2017 - 41

INDUSTRYNEWS

Degree program spotlight

Taylor's University in Kuala Lumpur, Malaysia
is RCA's largest Culinology degree program
in the world. Offering students the opportunity to earn a Bachelor of Science in
Culinology, Taylor's University provides a
well-rounded, interdisciplinary curriculum that
incorporates elements of food product development as well as business management,
nutrition, processing technology and government regulations.
"As an exchange student, Taylor's provided
us with a refreshing perspective on culinary
innovation with their melting pot of flavors and
cuisines," said Hannah Dressen, culinologist
at CuliNex, LLC, Seattle. "Their resources and
high-class facilities really equip students to
be able to research deeper and work harder
in their classes, competitions and Culinology
Club events."
The university's commitment to Culinology
is perhaps no better exemplified than through
the multiple awards and designations its students and staff received at the 2017 RCA Annual Conference & Culinology Expo. Most notably, Dr. Neethiahnanthan Ari Ragavan was
bestowed the 2017 President's Award for his
support of Culinology as well as RCA through
his professional efforts as the executive dean
for the School of Hospitality and Tourism
and Culinary Arts at Taylor's University. It is
through his passion and persistence that the
Culinology degree program at Taylor's University has grown to such international notoriety
and acclaim.
"Taylor's University has complete support
from the school's top leadership," said RCA
Immediate Past President Catherine Proper,
CEC, senior director of product development,
quality assurance and regulatory at Supervalu, Inc., Eden Prairie, Minn. "Taylor's University recognizes the differentiation that the
Culinology program brings to their institution.
The administration is very forward-thinking in
understanding the industry need for the Culinology skillset."

© golubovy- stock.adobe.com

EXPLORE THE NEW RCA LEARNING CENTER
RCA understands the needs of chefs and food science professionals
to access continued education, receive professional development
and grow their expertise in product development year round. With
the launch of the new learning center this summer, RCA is excited to
provide an online education platform where professionals can cultivate their knowledge and advance their careers through a variety of
education formats.
The new Learning Center is a centralized location for all RCA
education offerings. With increased educational opportunities
offered year round, the Learning Center is a go-to source to access
all Culinology-related educational content from RCA. From session
recordings from past RCA conferences to new webinars held nearly
monthly, the Learning Center offers a wide range of education that
fits your needs and interests.
Check out the Learning Center and keep an eye out for more
education content as it become available at culinology.org/learningcenter.

SCHOLARSHIP OPPORTUNITIES
Placing great value on education, the Culinology Education
Foundation provides multiple scholarship opportunities to qualified
students and professionals pursuing higher learning and continuing education in Culinology, culinary arts and food sciences. The
financial assistance allows students and professionals to achieve the
education they need to advance in their careers.
Visit culinology.org/scholarships to learn more and apply by October 28, 2017. Winners will be announced and recognized during the
awards ceremony at the RCA Conference.
SEPTEMBER 2017 | Culinology |

41


http://stock.adobe.com http://www.culinology.org/learning-center http://www.culinology.org/scholarships

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
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