Culinology - September 2019 - 40
INDUSTRYNEWS
Scholarships
transform the food industry
By providing scholarship opportunities, the RCA Culinology Education
Foundation helps students and professionals in Culinology, the culinary arts
and food science reach their full potential. See how the Foundation's support
has helped the following individuals succeed in the food industry.
Continue your education by applying for a scholarship today. The deadline
to apply is October 31. Visit culinology.org/scholarships to learn more.
"The scholarship helped in numerous
ways...like helping me pay for my
schooling and relocate to a new
area. But most importantly, it
gave me a boost of confidence
which was most welcomed
when starting a new and
exciting path."
Kaylee Ryker, Kerry Group
2011 CuliNex Culinology
Scholarship recipient
"[The Tyson Scholarship] offered me an amazing
opportunity to continue to focus on my studies
and goals with complete attention...It was
with tremendous thankfulness I was able
to accept the Tyson Scholarship so I
could better utilize my time and efforts
most effectively to dedicate myself to the
Culinology industry."
Nathan Knapp, Niagara College,
Iron Will Raw Pet Food
2018 Tyson Scholarship recipient
"Starting a new life in the United
States from Indonesia over the
past three years has taught
me a great life lesson: that
truly significant professional
development can only be
achieved through professional
recognition, connection and
resource (including financial)
flexibility...This scholarship
provided all three of those key
aspects."
Amadeus Driando Ahnan,
University of Massachusetts
Amherst
2018 Bill "Pops" Hahne Memorial
Fund Scholarship recipient
Time to renew
RCA offers several opportunities to build your skill set in order to excel in your job
and in the field of Culinology. Through recertification, food industry professionals can
maintain a level of competency and continue to enhance their knowledge through
professional development activities.
Certified Research Chef (CRC) and Certified Culinary Scientist (CSC) certificants
are required to complete 75 contact hours every five years. The renewal application,
support documentation and certification fee must be submitted by October 1 for all
CRC and CCS recipients with 2019 renewal deadlines.
Busier than usual? Get a head start on recertification at the RCA Event in Napa,
October 3-4, by earning 18 of the 75 continuing education credits in just two days!
Register for this can't-miss event at culinology.org/napa.
For questions about your certification renewal, contact certification@culinology.org.
40 |
Culinology | SEPTEMBER 2019
http://www.culinology.org/scholarships
http://www.culinology.org/napa
Culinology - September 2019
Table of Contents for the Digital Edition of Culinology - September 2019
Culinology - September 2019
TABLE of contents
PRESIDENT’S letter - Making the commitment
EMERGING trends - Top flavor trends for 2019
Much ado about dates
PLANT-BASED trends - Plant-forward menus taking root
INGREDIENT ISSUES - The fresher the better
MEMBER profile - Diving into R&D
The challenge: Rapid prototyping
EXPERT voices - HITTING the sweet spot in new product development
INDUSTRY NEWS - RCA Conference heads to San Diego in 2020
2020 RCA Conference schedule sneak peek
Scholarships transform the food industry
Regional spotlight
Upcoming events/Upcoming webinar
PETITS fours - Plant-based sales surge to $4.5 billion
Concerns over responsible sourcing continue to climb
Meat eaters driving growth of plant-based burgers at QSRs
Americans missing mark on whole grain recommendations
NEWS bites
AD index
Culinology - September 2019 - Culinology - September 2019
Culinology - September 2019 - Culinology - September 2019
Culinology - September 2019 - 2
Culinology - September 2019 - TABLE of contents
Culinology - September 2019 - PRESIDENT’S letter - Making the commitment
Culinology - September 2019 - 5
Culinology - September 2019 - EMERGING trends - Top flavor trends for 2019
Culinology - September 2019 - 7
Culinology - September 2019 - Much ado about dates
Culinology - September 2019 - 9
Culinology - September 2019 - PLANT-BASED trends - Plant-forward menus taking root
Culinology - September 2019 - 11
Culinology - September 2019 - 12
Culinology - September 2019 - 13
Culinology - September 2019 - 14
Culinology - September 2019 - 15
Culinology - September 2019 - 16
Culinology - September 2019 - INGREDIENT ISSUES - The fresher the better
Culinology - September 2019 - 18
Culinology - September 2019 - 19
Culinology - September 2019 - 20
Culinology - September 2019 - 21
Culinology - September 2019 - 22
Culinology - September 2019 - 23
Culinology - September 2019 - 24
Culinology - September 2019 - 25
Culinology - September 2019 - MEMBER profile - Diving into R&D
Culinology - September 2019 - 27
Culinology - September 2019 - 28
Culinology - September 2019 - 29
Culinology - September 2019 - The challenge: Rapid prototyping
Culinology - September 2019 - 31
Culinology - September 2019 - 32
Culinology - September 2019 - 33
Culinology - September 2019 - EXPERT voices - HITTING the sweet spot in new product development
Culinology - September 2019 - 35
Culinology - September 2019 - 36
Culinology - September 2019 - 37
Culinology - September 2019 - INDUSTRY NEWS - RCA Conference heads to San Diego in 2020
Culinology - September 2019 - 2020 RCA Conference schedule sneak peek
Culinology - September 2019 - Scholarships transform the food industry
Culinology - September 2019 - Regional spotlight
Culinology - September 2019 - Upcoming events/Upcoming webinar
Culinology - September 2019 - 43
Culinology - September 2019 - PETITS fours - Plant-based sales surge to $4.5 billion
Culinology - September 2019 - Concerns over responsible sourcing continue to climb
Culinology - September 2019 - Americans missing mark on whole grain recommendations
Culinology - September 2019 - 47
Culinology - September 2019 - NEWS bites
Culinology - September 2019 - 49
Culinology - September 2019 - AD index
Culinology - September 2019 - 51
Culinology - September 2019 - 52
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