Over the past few months, the Learning Library has undergone some exciting upgrades! It’s now your one-stop shop for all RCA educational offerings and publications, partner research and peer-created content – all sorted by educational domain, product and source.
Recordings Coming Soon!
RCA members who attended the 2019 RCA Conferencehave complimentary access to conference session recordings and members that were not able to attend will receive a discounted rate. Stay tuned for more information mid-April!
Join us for a free RCA webinar on Thursday, April 18 at noon CDT to learn more about comparing high-stability oil solutions in bakery applications, including U.S.-grown high oleic soybean oil.
During this webinar, sponsored by QUALISOY, Frank Flider, oil expert at QUALISOY, and Frank Urso, food scientist at Stratas Foods, will explore a solution to the food industry’s constant search for ingredients and technologies that will improve product performance, exceed functionality expectations and meet customer demands for U.S.-grown, sustainable ingredients
Join an exclusive group of product developers and innovation specialists and take part in a hands-on experience at Copia, October 3-4 in Napa, California.
Each of their six kitchens will be transformed into stimulating platforms where attendees will participate in hands-on culinary and sensory experiences. Participants will discover trend-forward and cuisine-focused culinary techniques, regional flavors and menu creations while earning continuing education credits.
Registration is limited to the first 200 guests – secure your spot for just $200 down*!
*Your $200 down payment will go towards your full registration of $1500. Full registration will be available in April.
It's Trendy to be Alternative
"Don Guerra’s passion for baking and his commitment to community is showcased in the bread baked at Barrio Bread, Tucson, Arizona. Local-grown and milled grains are a pillar of his business. This includes the use of alternative flours sourced from some unexpected places.
The term alternative flour implies a foodstuff other than traditional milled cereal or seed that has been ground into a fine consistency."
Learn more about alternative flour in the March issue of Culinology® magazine.
Join RCA at Dominican University in River Forest, Illinois on April 16 from 5:00 - 8:00 p.m. CDT to participate as an audience member during the Student Showcase of Dominican University's Culinology® program.
The Showcase gives students the opportunity to display and discuss recipes they modified over six labs using the scientific method.