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.

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

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.

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

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,

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

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