Culinary Science Certified as Culinology® Program by Research Chefs Association
July 18, 2014
Drexel University's Culinary Science major is the newest certified Culinology® program through the Research Chefs Association. The Bachelor of Science in Culinary Science combines the creativity of culinary arts with the technical and scientific expertise required of a food scientist preparing students for jobs in product development, quality assurance and sensory industries.
The Drexel program is one of 13 RCA-approved Culinology® undergraduate degree programs across the United States and Asia offering a unique and strategic curriculum for students interested in food product development and other areas of the food industry.
“The Drexel University Center for Hospitality & Sports Management is proud to offer a Culinology® certified degree program through the Research Chefs Association for our culinary science students,” says Rosemary Trout MS, Instructor of Culinary & Food Science, Drexel University. “This is the beginning of a new partnership with the RCA and we look forward to working together to help our students grow into qualified and confident professionals across the many exciting disciplines in the food industry.”
The Culinology® approval gives Drexel’s program a distinctive combination of both the artistic and scientific side of food and the food industry. The program will incorporate a mix of culinary arts, food science and physical science classes offering a unique and well-rounded curriculum for students. In addition, the Drexel Food Lab was recently launched to solve real-word problems in the areas of recipe and product development and product ideation.
“The addition of Drexel’s Culinology® degree program is a huge win for the food industry,” says Allison Rittman, CRC®, RCA Education Committee Chair and Corporate Chef/Owner of Culinary Culture. “The RCA is honored to partner with Drexel’s Center for Hospitality and Sports Management, and we look forward to engaging their students as they complete their degrees and then welcoming them as professionals in the food industry.”
In 2002, the RCA introduced this novel concept to the food product development community: a unified academic experience combining both culinary arts and food science training, giving students the opportunity to combine their knowledge and skill set to practice Culinology® — the blending of these two fields.
Through RCA-approved undergraduate degree programs in the United States and Asia, students learn how closely the two components interconnect. These programs offer a well-rounded, interdisciplinary curriculum that focuses on culinary arts and food science, but also incorporates other elements of food product development, such as business management, nutrition, processing technology, and government regulations, to name a few.
About the Research Chefs Association:
Founded in 1996, the Research Chefs Association has rapidly grown to more than 2,000 members, including chefs, food scientists, technologists, writers, nutritionists, academics, researchers, consultants, sales and marketing professionals, suppliers, co-packers, distributors and students. RCA is the premier source of culinary and technical information for the food industry and is committed to the advancement of Culinology® -- the blending of the culinary arts and food science. For more information on RCA Culinology® degree programs please visit http://www.culinology.org/Education/Students/CulinologyDegreePrograms.aspx. For more information on Culinology® or the RCA, please visit www.culinology.org.