Craig “Skip” Julius, CRC, CCS, CEC, is director of innovation for AdvancePierre Foods. He received culinary training at the CIA and has a food science and nutrition degree from Wayne State University. He held a variety of executive chef positions, then served as director of R&D, Big Boy Restaurants; manager of product innovation, Nestle FoodServices; product development manager, Gordon Food Service; and sr. director of product innovation for Sterling Culinary. Chef Julius has professional certifications from the Research Chefs Association, American Culinary Federation and others.

Sensory Activation in the Eating Experience

Craig "Skip" Julius

May 13, 2011

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Food choices are primarily neurological responses activating pleasure centers of the brain. As product developers seek to create “cravable” new products, including those with improved nutritional profiles, such as lower-fat and -sodium, one must understand the eating experience.

Craig "Skip" Julius

October 1, 2010

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American chefs have taken some of the world's signature street foods, such as tapas, and reinvented them for their restaurants. Starters allow chefs to be playful, creative, experimental and whimsical. Chefs are taking street foods from other parts of the world and putting their own spin on them.

Craig "Skip" Julius

November 1, 2008

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One chef offers tips and clues on how to evaluate and leverage that information for profitable product development.

Craig "Skip" Julius

August 12, 2007

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Many think of Mediterranean food as simply bread, olive oil and wine. However, the use of varying spices, vegetables,fruits and nuts allows dishes to achieve their distinctive regional trademarks.

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2019 September

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Craig "Skip" Julius

ARTICLES

Sensory Activation in the Eating Experience

Global Appetizers Gain Ground

Article: Do-it-yourself Flavor Trends -- November 2008

Flavors of the Mediterranean -- August 2007

Prepared Foods

2019 September