|
|
|
 |
- Uncommon Senses: From Young to Old, Timid to Bold.
Leslie Skarra, President, Merlin Development
- Key Consumer Trends & Their Impact on Foodservice Menus.
Ralph Rush, Director of Channel & Consumer Insights, Kellogg’s Special Channels
- Food and Flaver Trends Through Foodservice Operator's Eyes
Kevin Higar, Director Operator Product Development, Technomic
- If it Tastes Good, It is Bad?
Dr. Gary Beauchamp, Director, Monell Chemical Senses Center
- Differentiating Products with Innovative Flavor Combinations
Dr. Victor A. L. Gielisse, CMC, Associate Vice President and Ronald De Santis, Director, Continuing Education's Industry Solution Group, The Culinary Institute of America
- Ideation to Reality: Keeping the Gold Standard
Dr. Victor A.L. Gielisse, CMC, Associate Vice President, and Ronald De Santis, Director, Continuing Education’s Industry Solution Group, The Culinary Institute of America
- Seeking Excellence Through Understanding Flavor Exploration
Victor Gielisse, Ph.D., CMC, DBA, and Ron DeSantis, CMC, MBA, The Culinary Institute of America
- A Chinese Touch on Western Technology
Dr. Michelle O’Shaughnessy, Doctor of Oriental Medicine Healthy Herbal Soups
|
THEME INDEX | NEW PRODUCTS | DEMOGRAPHICS | FLAVORS & CULINARY | INNOVATION | REGULATORY
|
| |
| |
|
