- Overview
- Professional Development
- - Continuing Education
- - Core Knowledge Competencies
- - Professional Competition
- - Year-Round Education Submission
- Library Library
- - On-Demand Learning Center
- Certification
- - Certified Research Chef (CRC®)
- - Certified Culinary Scientist (CCS®)
- - CRC® and CCS® Candidate
- - Certification Renewal
- - Certification FAQs
- - RCA Certification Commission
- - RCACC Approved Provider Program
- Students
- - Culinology® Degree Programs
- - Student Competition
- - Evolution of Food Waste
- Professional Advisory Program
- Culinology® Book
- Culinology® Magazine
- - Archives
Submit a session or publish a white paper for the 2019 RCA Year-Round Education program.
CULINOLOGY® Magazine
RCA's official publication, Culinology®, is published quarterly by Sosland Publishing Company, and is distributed to professionals throughout the food product development industry, including members of RCA.
Each issue 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.
View the latest edition of Culinology® Magazine
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