Join fellow RCA members during this Lunch & Learn as hot sauce experts guide us through a true Culinology seminar in hot sauce innovations and a variety of options we as innovators have at our fingertips. While the culinary team at Southeastern Mills takes us through their approach to achieving the gold standard of hot sauce, Federica Genovese of the Monell Chemical Senses Center will dive even deeper into the sensory attributes we experience.
Lunch will be prepared and served by the culinary students at Drexel University, Department of Culinary Arts & Food Science so come hungry. For additional information on the presentations, please see below.
For those of you interested, this Lunch & Learn will offer attendees four (4) continuing education credits, which you’ll receive at the close of this event.
Date: Thursday, February 20, 2020
Time: 11:30 a.m. - 3:30 p.m.
Location: Drexel University
101 N. 33rd Street (corner of 33rd and Arch Streets)
Academic Bistro, 6th Floor
Philadelphia, PA 19104
Registration: RCA Members $45.00
Student Members $35.00
11:30 – 12:30: Arrival and Networking/Grabbing Lunch
12:30 – 2:20: Presentation 1 – Hot Sauce 101
2:35 – 3:30: Presentation 2 – Burn After Eating
Hot Sauce 101, presented by Chef Nick Landry, Chef Hadley Katzenbach and Elisa Gumbel, Southeastern Mills.
The hot sauce category shows no signs of cooling down! Come learn all about what’s heating things up while enjoying a delicious lunch and learn with Southeastern Mills, the makers of The Original Louisiana Hot Sauce. You will learn the history of how peppers came to America, the anatomy of the pepper and process used to make hot sauce. Not only will you expand your knowledge on all things hot sauce, but you will taste multiple dishes that showcase how hot sauce adds more than just heat to a dish.
Burn After Eating: The Contribution of Trigeminal Chemesthesis to Flavor, presented by Federica Genovese Ph.D., Monell Chemical Senses Center
- About Federica's Research: In the mammalian nose, the trigeminal system detects irritants, and the olfactory system detects odorants. Traditionally, these systems have been considered separate sensory modalities, but a more complex picture has recently emerged. Psychophysical and electrophysiological studies show evidence of interaction between these two chemosensory systems, suggesting that olfactory perception is the result of olfactory-trigeminal integration, rather than an isolated system. Although most odorants can also activate the trigeminal system, and olfactory sensory neurons can also detect most irritants, the nature of olfactory-trigeminal interaction is still unclear. My work seeks to determine how trigeminal activation influences the olfactory response by analyzing the peripheral mechanisms underlying chemosensation.
Thank you to our year-round Regional Program sponsor, ADM.
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