By: Melinda Russell Attending the IFT Annual Meeting & Food Expo was an inspiring, unforgettable, and even slightly intimidating experience. After going to the RCA Denver Annual Conference & Culinology® Expo, it was great seeing the more technical and science side of my field of study. The IFT Annual Meeting & Food Expo is a…
Discussing the future of food with a new generation of Culinologists has just taken another step forward – forward into the online radio world of podcasting! We’re excited to announce that RCA Membership Committee volunteer Certified Culinary Scientist (CCS®) Kimberly Schaub has started a long-term podcast series for The Culinologist on her podcast, PeasOnMoss. Join…
By Michelle Warner The third part of our ReThink Waste (RTW) series focuses on how Drexel University’s Culinology Program continues to RTW. Drexel continues to RTW by using by-products and diverting food waste from landfills. When there is a surplus of food, it can be difficult to utilize the surplus in creative ways. That is…
By Trey Brusio Beef, Pork, Chicken, or Plant Root? Calling all vegetarians, vegans and even meat-lovers: if you have yet to enjoy the melt-in-your-mouth deliciousness that is a perfectly cooked medium-rare burger now you can! May I present to you the Impossible Burger, an original, 100% plant-based burger formulated by Impossible Foods. Now I know…
The Culinologist 