Culinology - September 2017 - 26
MEMBER profile
technical assistance with product formulations, processing, packaging and sensory
studies.
"I spend time with our entrepreneurs giving
them a tour of our lab and kitchen facilities
and discussing our students' capabilities,
potential partnerships and collaborative
projects with them," Dr. Cheng said.
Honesty is the best policy
Ask Dr. Cheng for today's top food trend
and he doesn't hesitate to answer, "Definitely
clean labeling, but even that is not enough
anymore," he said.
He added that honest clarity and
transparency are some of the most important
concerns for consumers, who have much
higher expectations of food companies than
they have had in the past.
Honesty is also a trait Dr. Cheng inherited
from the person he admires most, his father.
"My dad had a huge influence on my life,"
he said, "and he taught me morals and right
from wrong and not to rush to judgment. He
was a journalist in Malaysia, where I am from,
and I also learned integrity and how to keep
a level head from him. I listen before I react."
All are good qualities to have when
dealing with a diverse student body from
all walks of life. When he isn't working
with the Culinology programs and food
entrepreneurs, Dr. Cheng enjoys spending
time with his wife, Laura, who is a
dietitian and also an adjunct instructor for
Metropolitan Community College.
Through his myriad educational efforts, Dr.
Cheng hopes to make a lasting impression
on the food industry. "Culinary arts alone
can make delicious and probably affordable
food, but it will most likely not last long; food
science can make safe food but most likely
not very delicious," he said, in his honest
opinion. "When you combine the two, we
have a winner." *
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Table of Contents for the Digital Edition of Culinology - September 2017
Culinology - September 2017
Table of Contents
President's Letter - Big ideas in Culinology
Emerging Trends - Taking sausage to the next level
Flavor Trends - Condiment creations - What's next?
Ingredient Trends - The seeds of beverage innovation
Campbell moves beyond pea soup
A broader market for plant protein
Member Profile - Those who can, teach Culinology
Sage advice from the professor
Expert Voices - Futuristic 'clean meat'
Food safety - High-pressure processing evolves
Industry News
Petits Fours
News Bites
Ad Index
Culinology - September 2017 - Table of Contents
Culinology - September 2017 - 2
Culinology - September 2017 - 3
Culinology - September 2017 - President's Letter - Big ideas in Culinology
Culinology - September 2017 - 5
Culinology - September 2017 - Emerging Trends - Taking sausage to the next level
Culinology - September 2017 - 7
Culinology - September 2017 - 8
Culinology - September 2017 - 9
Culinology - September 2017 - Flavor Trends - Condiment creations - What's next?
Culinology - September 2017 - 11
Culinology - September 2017 - 12
Culinology - September 2017 - 13
Culinology - September 2017 - 14
Culinology - September 2017 - 15
Culinology - September 2017 - 16
Culinology - September 2017 - 17
Culinology - September 2017 - Ingredient Trends - The seeds of beverage innovation
Culinology - September 2017 - 19
Culinology - September 2017 - Campbell moves beyond pea soup
Culinology - September 2017 - 21
Culinology - September 2017 - A broader market for plant protein
Culinology - September 2017 - 23
Culinology - September 2017 - Member Profile - Those who can, teach Culinology
Culinology - September 2017 - 25
Culinology - September 2017 - 26
Culinology - September 2017 - 27
Culinology - September 2017 - Sage advice from the professor
Culinology - September 2017 - 29
Culinology - September 2017 - Expert Voices - Futuristic 'clean meat'
Culinology - September 2017 - 31
Culinology - September 2017 - 32
Culinology - September 2017 - 33
Culinology - September 2017 - 34
Culinology - September 2017 - 35
Culinology - September 2017 - 36
Culinology - September 2017 - Food safety - High-pressure processing evolves
Culinology - September 2017 - 38
Culinology - September 2017 - 39
Culinology - September 2017 - Industry News
Culinology - September 2017 - 41
Culinology - September 2017 - 42
Culinology - September 2017 - 43
Culinology - September 2017 - 44
Culinology - September 2017 - 45
Culinology - September 2017 - Petits Fours
Culinology - September 2017 - 47
Culinology - September 2017 - 48
Culinology - September 2017 - News Bites
Culinology - September 2017 - Ad Index
Culinology - September 2017 - 51
Culinology - September 2017 - 52
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