About Latest News Culinology Currents, November 1, 2018

Culinology Currents, November 1, 2018

Haley Carson • Nov 01, 2018

Your Vote Counts!

The Nominations and Board Development Committee (NBDC) is pleased to present the candidates for the 2019 RCA Board of Directors. These qualified candidates are dedicated to the advancement of Culinology® and pledge to expend significant energy toward our mission of cultivating collaboration between chefs and food science professionals.

The seven candidates who receive the most number of votes will be seated on the 2019 RCA Board of Directors. Ballot voting closes Friday, November 23, 2018 at 11:59 p.m. CST.
Share Insights With Your Peers

Do you have exciting, original research to share with the culinary, food science and/or food product development industry?
RCA is inviting student and professional members to submit original abstracts to present during a live session at the RCA Conference, March 13-15 in Louisville, Kentucky.  
How Can Mushrooms Help Solve Food and Environmental Issues
The Culinologist
"Fungi have been cultivated by humans as a food source for thousands of years, with over 400 known edible varieties. In 2016, United States mushroom growers produced more than 946 million pounds of fresh mushrooms.
The protein-rich fruiting fungi are a mainstay for most vegetarians and vegans and they leave lots of room for culinary innovation and experimentation in kitchens everywhere. But what exactly does it take to produce such a volume of product?"
Read more about mushrooms and sustainability in this article from the RCA Student blog, The Culinologist.
Attend the 6th Annual NWA Fall Networking Event
Join the RCA Northwest Arkansas Region on November 16 from 5:00 p.m. - 8:00 p.m. at The Garden Room in Fayetteville, Arkansas.
The event will feature a local food showcase highlighting some of the best culinary artisans in Northwest Arkansas.
Have a Spirited Time With the RCA North Central Region
Join the RCA North Central Region and Minnesota IFT New Professionals on Tuesday, November 6 from 6:00 p.m. - 8:00 p.m.at The Dampfwerk Distillery in St. Louis Park, Minnesota.
Attendees will enjoy the finest European-style fruit brandies and liqueurs with an American twist, while networking with local RCA North Central and MN IFT participants!
Compete in the Evolution of Food Waste Product Development Competition

Students: Make an impact on the food waste initiative by competing in the Evolution of Food Waste Product Development Competition, sponsored by NorthTaste Flavourings and Griffith Foods, at the RCA Conference.

 Do your part by creating a proposal for an innovative commercialized food product using food waste ingredients that are commonly found within the industry. On top of making a positive impact, you'll be showcasing your innovation and excellence in front of companies that are potentially hiring.

 The deadline to submit your proposal is January 18. The first place team will win $1,000! 
Non-Meat Burgers Are Taking 
Over the Market

Culinology® Magazine 

"The latest set of non-meat burgers to hit the market are just as focused on flavor and texture as they are on health and sustainability, and they're tuned into the unique characteristics of meat."

Read more about this ingredient trend in the September issue of Culinology® magazine.