Education

Culinology® Poster Presentations

The RCA Education Committee welcomes professional and student members of the Research Chefs Association to engage in a learning environment that supports quality interaction and a continuous exchange of ideas and new developments by submitting abstracts for a Culinology® Poster Presentation, held March 11-14, 2014 at the RCA Annual Conference and Culinology Expo in Portland, OR. 

2014 Poster Presentation Winners: 

Product Development: Student Member
“Development of Low Sodium, Nutrient Dense, Hosindas”
Kansas State University – Danielle Conover, Alex Maxwell, Cara Dennis, Yuda Ou, Kelly Getty, and Jayendra Amamcharla

Scientific Research: Student Member
“Evaluation of Quality and Shelf Life of Whole Crawfish in Refrigerated and Frozen Storage”
Louisiana State University – John Shackelford, L.E. Lampila, K.W. McMillin

Innovative Concept – Professional Member
“Evaluation Instrument of Culinarians of Knowledge of Nutrition Science and Trends”
Clemson University and Johnson and Wales – Margaret D Condrasky, N Abdulaslam, J Sharp, M.E. Moorachian, A Coffee

Scientific Research: Professional Member
“Cognitive Analysis on Highly Reputable Japanese and French Cuisine Chefs in Creating New Dishes”
Food Sensory Research Group, Frontier Labs, Institute for Innovation, Ajinomoto Co. Inc – Hiroya Kawasaki, Chinatsu Kasamatsu, Masahiko Nonaka

Product Development: Professional Member
“Innovative Food Product Development using Molecular Gastronomy; A Focus on Flavor and Sensory Evaluation”
Dublin Institute of Technology – Mark Traynor, Roisin Burke, Catherine Barry-Ryan

2013 Poster Presentation Winners:

Product Development by a Student Member
"Development of Novel Flavored Ice Cream Products: The Who and Why of Consumer Acceptability" by Mark Traynor, Roisin Burke & Catherine Barry-Ryan, Dublin Institute of Technology
Scientific Research by a Student Member
"Mechanism of Meat Tenderization" by Dahlia Suriaatmaja & Tyler Lanier, North Carolina State University
Innovative Concept by Student Member
"
Food Science Clue: Developing a problem-solving game for Culinology and Food Science Students" by JoAnna Gorcesky, John McGregor & Julie Northcutt, Clemson University
Scientific Research by Professional Member
"A Competency Model for Culinology Graduates: Evaluation of the Research Chefs Association's Bachelor of Science in Culinology Core Competencies" by Michael S.H. Cheng & R.H. Bosselman
Innovative Concept by Professional Member
"Answering Consumers' new Definitions of Health" by Eric Stangarone & Jeff Decker

For more information, contact RCA Staff Association Anne Mare DeSimone, (678) 303-2978.

Join RCA on these social networks:

LinkedIn LinkedIn    Facebook Facebook    Twitter Twitter

RCA is managed by the Kellen Company, an employee-owned association management company providing association and meetings management, public relations, government affairs, marketing, web site development and graphic design services. Offices in Atlanta, New York, Washington, Tucson, Brussels and Beijing. www.kellencompany.com