Sessions

These unique education sessions will be geared toward helping you learn, grow, and get ahead of what’s coming next in the food industry’s ever-changing landscape.

Find sessions grouped into categories based on roles in the industry. Content will be curated specifically for chefs, culinologists and trend-focused professionals who are all committed to finding new ways to innovate their careers, businesses and products.

Stay tuned for session details coming soon! RCA+ breakout and spotlight sessions are brought to you through a grant from the Culinology® Education Foundation.

Session Tracks


Chef

Culinologist

Professional Development

Trends

Sessions

Applications of Artificial Intelligence in Product Development and Formulation

Applications of Artificial Intelligence in Product Development and Formulation

Wednesday, March 24 | 11:30 AM - 12:15 PM CT

Culinologist

Jason M Cohen, Founder & CEO, Analytical Flavor Systems, Inc.

Future Proofing Your Food & Beverage Program

Future Proofing Your Food & Beverage Program

Wednesday, March 24 | 11:30 AM - 12:15 PM CT

Trend

Maeve Webster, President, Menu Matters
Kathy Casey, Chef, Liquid Kitchen

Food Safety in the Kitchen – Same Old or Is There Anything New?

Food Safety in the Kitchen – Same Old or Is There Anything New?

Wednesday, March 24 | 12:45 PM - 1:30 PM CT

Culinologist

Dr. Martin Wiedmann, Gellert Family Professor in Food Safety, Cornell

2021 Kerry Taste Charts

2021 Kerry Taste Charts

Wednesday, March 24 | 12:45 PM - 1:30 PM CT

Trend

Amy Devitt, Senior Marketing Specialist, Kerry
Hernan Angarita, Culinary Manager, Kerry

The Great Debate: AI for Product Development

The Great Debate: AI for Product Development

Wednesday, March 24 | 4:00 PM - 5:00 PM CT

Culinologist

Jason M Cohen, Founder & CEO, Analytical Flavor Systems, Inc.

Clean Label Natural Antimicrobial Ingredients for the Product Developer's Toolbox

Clean Label Natural Antimicrobial Ingredients for the Product Developer's Toolbox

Thursday, March 25 | 11:30 AM - 12:15 PM CT

Culinologist

David M Brown, Chinova Bioworks Inc.

The Restaurant of the Future: How COVID-19 is Reshaping the Foodservice Landscape

The Restaurant of the Future: How COVID-19 is Reshaping the Foodservice Landscape

Thursday, March 25 | 11:30 AM - 12:15 PM CT

Chef

Tim Hand, Partner, Kinetic12

Consumer Perceptions of Upcycled Food: New Market Opportunity or Passing Trend?

Consumer Perceptions of Upcycled Food: New Market Opportunity or Passing Trend?

Thursday, March 25 | 11:30 AM - 12:15 PM CT

Trend

Jonathan Deutsch, Professor, Department of Food and Hospitality Management, Drexel University
Kimberly Schaub, CCS, Chef and Host of the PeasOnMoss podcast

Understanding Chicken Production and Its Effect on Product Development

Understanding Chicken Production and Its Effect on Product Development

Thursday, March 25 | 12:45 PM - 1:30 PM CT

Culinologist

Valerie Gunsaulis, Tyson

Sodium Phosphate, Sodium Lactate, BHA and BHT vs Fruit and Spice Extract: What Would You Prefer?

Sodium Phosphate, Sodium Lactate, BHA and BHT vs Fruit and Spice Extract: What Would You Prefer?

Thursday, March 25 | 12:45 PM - 1:30 PM CT

Culinologist

Sheila Carpenter, Prosur

Why COVID-19 & The Recession Accelerated, Stalled, or Reversed Key Trends: How to Navigate New Paths

Why COVID-19 & The Recession Accelerated, Stalled, or Reversed Key Trends: How to Navigate New Paths

Thursday, March 25 | 12:45 PM - 1:30 PM CT

Trend

Suzy Badaracco, President, Culinary Tides, Inc.

Elevated Outdoor Meals: The Path of Recipe Development

Elevated Outdoor Meals: The Path of Recipe Development

Thursday, March 25 | 2:00 PM - 3:00 PM CT

Chef

Steve Corson, Head Chef and Founder, MONTyBOCA

What to Do When People Believe Misinformation? Changing Public Opinion With Science

What to Do When People Believe Misinformation? Changing Public Opinion With Science

Thursday, March 25 | 4:00 PM - 5:00 PM CT

Culinologist

Christopher Koetke, Complete Culinary LLC
Dr. Tia Rains,

The Regenerative Future of Plastic – Plant Sources

The Regenerative Future of Plastic – Plant Sources

Thursday, March 25 | 4:00 PM - 5:00 PM CT

Trend

Koh Wei Yan, Taylor's University

Industrial Hemp Protein as Emerging Functional Food Ingredients

Industrial Hemp Protein as Emerging Functional Food Ingredients

Friday, March 26 | 10:00 AM - 11:00 AM CT

Culinologist

Peiyi Shen, Southwest Minnesota State University

How Grab & Go Prepared Foods Can Grow Your Business

How Grab & Go Prepared Foods Can Grow Your Business

Friday, March 26 | 10:00 AM - 11:00 AM CT

Trend

John Paul Connelly, VP of Innovation, Mattson

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