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Food Science / Chemistry

Domain Description

Food science is the study of the physical, biological, and chemical makeup of food and food ingredients; the causes of food deterioration; the concepts underlying food processing; usage of functional ingredients; structure and properties of food components, including water, carbohydrates, protein, lipids, other nutrients and food additives; the chemistry of changes occurring during processing, storage, and utilization; and the major chemical reactions, including enzymatic and non-enzymatic reactions. This domain highlights trends in food science as well as the latest technology and science behind developing food and flavors.

Competencies

  • Ability to "Convert" from Lab to Plant (e.g., affects of scale up on finished product)
  • Knowledge of Allergens and Food Intolerances
  • Knowledge of Beverages
  • Knowledge of Carbohydrates (including vegetables, fruits, cereals, grains)
  • Knowledge of carbohydrates, lipids, proteins and water functionality
  • Knowledge of Commercial Flavorings (e.g., process flavors, compound flavors, HVPs, yeast extracts)
  • Knowledge of Consumer and Sensory Testing
  • Knowledge of Dairy Products
  • Knowledge of Equipment and Selection, as part of product/process development
  • Knowledge of Fats and Oils (e.g., processing, quality, functionality, nutrition)
  • Knowledge of Food chemistry and Microbiology (e.g., process lethality validation, contaminants - biological)
  • Knowledge of Food Safety Practices and HACCP
  • Knowledge of Food Sanitation (including prevention of foodborne illnesses, etc.)
  • Knowledge of Functional Ingredients (e.g., acidulants, flow agents, preservatives, enzymes)
  • Knowledge of Government Food Regulations (e.g., FDA, USDA, NLEA, CFR, appropriate local/international regulations)
  • Knowledge of Heat Exchange/Heat Transfer (e.g., how it works/affect on the product)
  • Knowledge of Menu Engineering
  • Knowledge of Multicultural Product Requirements (e.g., Kosher, Halal)
  • Knowledge of New Technologies
  • Knowledge of Packaging (e.g., barrier properties, how packaging affects the product)
  • Knowledge of Product Shelf Life (e.g., product shelf life testing, preservation methods, packaging technologies, effects of temperature)
  • Knowledge of Proteins (e.g., meat, poultry, eggs, seafood, plant proteins)
  • Knowledge of Purchasing (e.g., finance management, vendor management)
  • Knowledge of Quality Assurance Systems (e.g., process control, lot traceability and recall, food testing: physical, chemical, microbiological, organoleptic)
  • Knowledge of Research, Methodologies and Experimental Design
  • Knowledge of Strategic Research Planning (e.g., understanding customer needs and how to meet them, long-term product and menu planning, measuring progress)
  • Knowledge of the Steps of the Product Development Process (e.g., ideation through production startup)
  • Knowledge of Weigh and Measurement Conversions

Current Items

The Science of Almond Pairing

By: Erin Hlavacek | Feb 11
The Almond Board of California (ABC) is an industry association that promotes U.S. grown almonds on behalf of ~7,600 almond growers and 100+ almond handlers.  ABC is dedicated to expanding global consumption of California almonds through thought leadership and adoption of industry best practices.

Plant-Based Proteins & Soy

By: Sarah Kelley | Oct 29
This webinar will dive into consumer perceptions and compare the function, nutrition and versatility of various plant-based protein sources.

Beverage Landscape Review for an On-Trend Beverage Menu

By: Sarah Kelley | Apr 16
Speaker: Andy Dratt (Imbibe)

Attendees will come away with an understanding of the most prevalent beverage trends, functional and versatile ingredients and novel technologies to incorporate into their menu to help capture a wider segment of consumers and ultimately increase sales.

Cheese Chemistry: Interesting things to know when incorporating cheese in foods

By: Sarah Kelley | Apr 16
Speaker: Dr. Tonya C. Schoenfuss (University of Minnesota)

This session will highlight how changes starting with milk source and continuing through the time you receive it to use, affect your experience when using cheese in food products.

Avoiding the Consumer Cold Shoulder in the "Free From" Food Era

By: Sarah Kelley | Apr 16
Speaker: Chrstina Meyer-Jax (Nutrition Up, LLC)

This interactive session will explore the science, trends, and solutions to help you create delicious food solutions that just happen to be "free from" ingredients consumers are avoiding.

Fermentation: The Past, Present and Future

By: Sarah Kelley | Apr 16
Speaker: Robert Danhi (Flavor360)

Take a journey though time as this session leads you through a science based culinary perspective of fermented foods that are the foundational flavor globally.

2019 Menu Trends – The Cutting Edge

By: Sarah Kelley | Apr 16
Speaker: Mike Kostyo (Datassential)

We'll cover the evolution of health and wellness as it moves into the Healthy 4.0 stage, the flavors and ingredients that Datassential predicts are growing in popularity, and how you can start using those flavors.

Applications for the New FDA Sugar Labeling Law

By: Sarah Kelley | Apr 16
Speaker: Jim Painter (University of Texas Houston)

This presentation will share techniques to use fruit ingredients, and non-nutritive sweeteners or low-calorie sweeteners in place of added sugar.

RCA Webinar: Hop to it: The Why and How of A Sustainable Alternate Protein

By: Tori Clucas | Feb 8
During this webinar, we'll discuss why edible insects are a sustainable, alternate protein, speak to the how they may be utilized, and cover some details about specific insects as food in terms of nutrition and comparison to other proteins.

Speaker(s): Cheryl Preyer, Robert Nathan Allen, Wendy Lu M

Beef’s Sustaining Role on the Menu

By: Megan French | Apr 5
Breakout session presented by Sara Place, Senior Director of Sustainable Beef Production Research, National Cattlemen's Beef Association and Tracey Erickson, VP of Marketing, Certified Angus Beef, LLC

Price:
2018 Conference Attendees $0
Members $30
Non-Members $50

Culinology Degree Programs: Today and Beyond

By: Megan French | Apr 5
Breakout session presented by Michael Cheng, Interim Dean, Chaplin School of Hospitality & Tourism Management, Florida International University

Price:
2018 Conference Attendees $0
Members $30
Non-Members $50

White Paper Session One

By: Megan French | Apr 5
Breakout session - This session will include three short talk presentations.

Price:
2018 Conference Attendee $0
Members $30
Non-Members $50

White Paper Session Two

By: Megan French | Apr 5
Breakout session - This session will include three short talk presentations.

Price:
2018 Conference Attendees $0
Members $30
Non-Members $50

The Seafood Terroir of the Low Country - Shrimp and Oysters

By: Megan French | Apr 5
Breakout session presented by Thomas Bliss, Director: Shellfish Research Laboratory, The University of Georgia; Bryan Fluech, Associate Marine Extension Director, University of Georgia

Price:
2018 Conference Attendees $0
Members $30
Non-Members $50

Cajun Gluten Free

By: Megan French | Mar 25
Speaker: Amy Sins (Langlois Culinary Crossroads)
 

Price:

Members $0
Non-Members $50

Culinary Analysis: Flavor Trends at Street Level/2016 Edition

By: Megan French | Mar 25
Speaker: Gerry Ludwig (Gordan Food Service)

In this fast-paced and highly visual session, Chef Gerry highlights the best and brightest new commercial restaurants from his most recent field research.

Price:

Members $0
Non-Members $50

Food for Thought: Tastes, Aromas, and Memories of Food

By: Megan French | Mar 25
Speaker: Chef Bryan Voltaggio (Top Chef finalist/Owner of 6 Restaurants)

From the alluring smells and colors of a prepared dish to the deep emotions surrounding the act of sharing a meal, food unites us. 

Price:

Members $0
Non-Members $50

Research Chefs Association Beer and Food Pairing

By: Megan French | Mar 22
Speaker: Fred Genth (RCA - founding member), Stan Frankenthaler (CraftWorks Restaurants & Breweries), Kevin Reed (Rockbottom Brewery)

In this session, participants will learn about in-restaurant brewing and food pairings with varying beer styles.

Price:

Members $0
Non-Members $50

Entering The Era of Food Microbiomics

By: Megan French | Mar 22
Speaker: Douglas Marshall (Eurofins Microbiology Laboratories), Dave Horowitz (DuPont Nutrition & Health)

Food product recalls, possible contamination, spoilage – does this keep you up at night? It's critical to understand the microbial ecology in your production environment along with the impacts

Modern Science-Based Cuisine

By: Megan French | Mar 21
Speaker: John Placko ( Modern Culinary Academy)

Since many of the ingredients and techniques are closely related to or inspired by manufacturing, discover how these techniques and ingredients can have application in your formula, recipe or menu development.

Members $0
Non-Members $50

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