Culinology

Items Tagged with 'Culinology '

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A functional beverage with fruit juice and vegetables

Tracking Cutting Edge Beverage Trends

Liquid Culinology is trending as beverage makers keep the creative juices flowing

Alan Murray

July 12, 2016

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At the birth of every premium or functional beverage is a dreamer—someone who feels the need to fill a gap in the market for a particular concoction that goes beyond basic thirst-quenching.

Research Chefs Association Selects Management Company

SmithBucklin will include a chief staff executive who will work alongside the RCA board of directors to establish strategic objectives

June 22, 2016

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The Research Chefs Association has selected SmithBucklin, an association management and services company, to provide full-service association management. RCA’s headquarters will move to Chicago in mid-August.

Research Chefs Association Elects New Board

RCA welcomes new incoming board members and officers

April 14, 2016

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The Research Chefs Association (RCA) announced the results of its recent Board of Directors election for the 2016-2017 term which began immediately following the association’s 19th Annual Conference in Denver.

Texas Woman's University to Offer Culinology Program

The Research Chefs Association announced the designation of TWU as the first approved Culinology® program in Texas

April 8, 2016

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Texas Woman's University culinology student Michelle Tribble placed third during the Spring 2015 season of the popular television chef competition Hell's Kitchen, which airs on the Fox network. Photo by Michael Modecki.

Remember the Alamo

David Feder , RDN

May 23, 2012

This year’s annual Research Chef Association meeting was held in my home state, Texas, but in a part of Texas I egregiously bypass with shameful consistency: San Antonio.

This webinar will focus on a series of ingredients that can be used – today – in functional beverages that deliver hot benefits like cognitive support, joint health, muscle gain, recovery, weight loss and more.

In this webinar, we will cover how you can utilize small scale extrusion to rapidly create a unique high moisture meat analog product through changing extrusion conditions and blending different types of protein.