- Professional Development
- - Continuing Education
- - Core Knowledge Competencies
- - Professional Competition
- - Year-Round Education Submission
- Library Library
- - Certified Research Chef (CRC®)
- - Certified Culinary Scientist (CCS®)
- - CRC® and CCS® Candidate
- - Certification Renewal
- - CRC® and CCS® Practice Exam
- - Certification FAQs
- - RCA Certification Commission
- - RCACC Approved Provider Program
- - Culinology® Degree Programs
- Professional Advisory Program
- Culinology® Book
- Culinology® Magazine
- - Archives
RCA's official publication, Culinology®, was released in June and December of 2021 by Sosland Publishing Company, and was distributed to professionals throughout the food product development industry, including members of RCA.
Our December 2021 issue is our final issue of the magazine and includes real world examples of applications of the discipline of Culinology®, major food industry issues from the Culinology® perspective and the associated opportunities, transforming “from scratch” recipes into successful commercial formulas, trends and product introductions, and much more. Thank you for reading Culinology® over the past 18 years, read our final issue today.
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