By: Trey Brusio General Background Being in Culinary school and interested in Food Science (as I’m sure just about anyone reading this is in a similar situation), a couple of my instructors recommended this book to me. The authors break down things and explain why we do the things we do in the kitchen.…
By: Michelle Warner Who would have thought that confusing labeling would have a noticeable contribution to food waste? That’s what the new survey by Harvard Food Law and Policy Clinic, National Consumers League and the Johns Hopkins Center discovered. Every year 40% of the food supply in the United States is wasted [1]. Of that…
By Jordan Clark CuliNex is a clean label product development consultancy located in Seattle, WA. With over 65 years of product development and business experience, they work with a variety of ingredients. Just this past RCA Conference, the CuliNex team-led by Principal Culinologist and RCA Co-Founder Mark Crowell–launched an internship program that provides student members…
By: Dylan Donovan My name is Dylan Donovan. I graduated from the Culinary Institute of Michigan with an A.A.S of Culinary Arts in 2014, and currently I’m finishing my junior year as a full-time Culinology® (B.S) student at Dominican University in River Forest, IL. In addition to being a student I work part-time as a…
By: Hannah Dressen Julie Simonson, Ph.D., Vice President of Technology Development at The Schwan Food Company Education: Bachelor’s of Science in Food Science, Iowa State University; Doctorate of Food Science, University of Minnesota. 1. When did you realize your love for food? Growing up, I was in 4-H for nine years and loved competing in…
The Culinologist 