When first mentioned many people are often confused of what Culinology actually is. More often than not they misinterpret it as colon-ology, but I can assure you that that’s definitely not the case. Culinology is a unique blend of culinary arts, food science, and food technology. In which there are two primary goals that we Culinologists seek to achieve: to make food better while also making food more consistent and safe for consumers. However, when explained they usually say “Oh, so you’re a chef”. We are so much more than the average chef, we research, we design, and we create a vast amount of food products for “you” consumers to enjoy. As Culinologists we give you choices, without Culinologists the food market would have a limited number of options to choose from.
A large community that represents and promotes Culinology is known as the “Research Chef Association” (RCA). This association was founded in 1996 by a group of like-minded food professionals. Which today are still working towards one common goal: to bring excellence to food product development. The RCA believes that Culinologists both define and will create the future of food. To accomplish such a feat a great deal of work must be done, and a major part of achieving that goal is to be able to predict what the consumers want.
Trends today are always changing, which greatly depends on what the consumers are interested in. That’s why an important part of being a Culinologist is to constantly be on top of the current trends, while predicting ones to come. This allows us to create innovative products and improve/adjust older ones. Researching trends is a long and tedious process often consisting of: gathering data from retail stores, internet searches and sensory lab test...
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...e a great amount of time to complete (Cheng).
The life of a Culinologist is ever changing, much like the constant bevy of trends. I may not be a pro in my field… yet, but I’ve concluded that much. It takes a great deal of work to do what we do, but I couldn’t think of a better way to spend my life. Why? Some people might ask? It’s because in my own way I’m helping the world by simply doing what I love to do. It may not be perfect, though most things in life aren’t, but that’s what makes it so exciting.
Works Cited
Cheng, Michael. Phone interview. 27, March, 2014.
Cindy Hazen. “Better-For-You Baked Goods.” Food Product Design (2014): 10-63. Print.
David Feder and Dean Lavornie. “Bread & Breakfast.” Prepared Foods (2014): 23. Print.
Mike Gude. “Going Gluten Free.” Culinology (2014): 12-34. Print.
Katie Ayouab. “Top Ten Trends.” Flavor & Menu (2014): 10-36. Print.
In her book Marion Nestle examines many aspects of the food industry that call for regulation and closer examination. Nestle was a member of the Food Advisory Committee to the Food and Drug Administration (FDA) in the 1990’s and therefore helps deem herself as a credible source of information to the audience. (Nestle 2003). Yet, with her wealth of knowledge and experience she narrates from a very candid and logical perspective, but her delivery of this knowled...
Academia Barilla’s consumers are still a specialized target, despite recent efforts for expansion and growth. For its gourmet foods product line, demographics of consumers in major markets tend to be upper middle to high class citizens of middle to older age. Italy represents the major market for Academia Barilla, with Europe and North America showing promising growth. However, recent severe economic troubles in Italy, Europe, and the United States are a major cause of concern and must be monitored. Regulatory bodies in the countries which market Academia Barilla do not tend to interfere with production. Current consumer trends for healthier, more organic products should be monitored. Whole-wheat and low-carbohydrate products have increased in demand during the past half-decade. Recent developments in the IT field have helped bring e-commerce to new heights. Finally, emerging economies in countries such as Brazil, China, India, and Russia may be targets for possible future high growth opportunities.
A common theme in entertainment today is the question “Just because I can, should I do it?” Usually this is applied to moral issues or controversial scientific breakthroughs. Yet, very little of the American public even bother to ask this about food science and production. As long as the food tastes good and is convenient, most people don’t really care. Melanie Warner, overall, was just like most Americans. In her book she documents how a former business journalist became infatuated with the longevity of cheese, guacamole, and other normal American cuisine. It’s a dark hole. Most readers will be horrified and confused with such production methods. While Warner’s book isn’t a scientific study, her neutral style and intriguing investigation
More new products need to be introduced and research needs to be done to find out which products will be most popular and profitable.
Over the years food has changed from more natural occurring products to quick and easily accessible ones. I for one blame the companies who accept and encourage this. From the previous essay, it also provides a series of questions for which we should be analyzing our food: “How fresh is it? How far was it transported? How pure or clean is it?” (Berry). Simply, we need to be more aware about our food. Food used to be only grown. There was no way
Customers/Consumers were worried about the changes in the market for food and drugs because they no longer had a single clue of what was in their products. Food production was moving from household prepared to general markets. As food markets became more refined due to the improvement of technology. The difficulty in discerning the quality of their product heightened. With new and quicker ways make food, fears of the ingredients that the foods consisted grew. Preservatives and chemicals also instilled a concern to consumers. Health officials, chemists, and other individuals tested and proved the dangers of these new additives.
...forming bench research at Barry University and Weill Cornell Medical College in the Traveler’s Research Fellowship, I have been exposed to the side of medicine where scientists work every day to find cures for diseases and save lives. Experiencing different aspects of medicine has made me a more competent individual to thrive in this field and has deepened my interest and passion to pursue medicine as a career.I believe that those who fight with so little against so much truly need others to help them in their struggle. Being a physician is not only becoming a successful professional. I will work hard to bring about necessary changes to end social disparities, so that more groups in society receive the best healthcare. By making a difference in their lives, I will receive rewarding experiences that are worth all the hard work and sacrifice my chosen career requires.
Pisano, P., Pironti, M. & Rieple, A. (2015) define trends as ‘…a combination of social, technological, psychological and economic features.’ Customers, employees and suppliers corporate in order to create or customize products or services that mirror the market change. These trends can be divided into 2 categories: socioeconomic trends and technological trends.
Welch, R. W., and P. C. Mitchell. “Food processing: a century of change.” British Medical
Our food culture has entered a social environment, making it a part of our identities. This easy spread of information also causes people to see new foods, and it makes them want to try new foods. The expansion of a population’s taste pallet, also leaves us wanting to try more and more new things. This demand for an ever increasing variety has also caused our society to create more types of new foods, or more combinations of existing foods.
American Journal of Food Technology 6.6 (2011): 441-59. Print. The. Gonzalez, Julina. A. Roel. " "The Philosophy of Food," Edited by David M. Kaplan.
Imagine Italian cuisine without tomato as an ingredient or your favorite pasta without any tomato sauce. It sounds extraordinary to think that at one point in history Italian cuisine didn’t have tomato as a staple food. After the European exploration of the Americas, numerous amounts food we introduced into Europe, Eurasia and Africa. This helped evolve the Mediterranean diet as well as traditional Italian cuisine (MacLennan and Zhang, 131.) What makes Italian cuisine popular around the world today is that most dishes are made with a small number of ingredients; cooking methods are simple and the recipes are healthy. This is a perfect mix for the food lover, and the upcoming cook with hopes to become a chef. This is why traditional Italian cuisine has influence my pursuit into the culinary field. (”Italian Food Made Easy; Traditional Fare Just Like Mama Used to Make,” par. 1-11.)
My passion for a career in Clinical laboratory science stems from a key experience with a li-censed Clinical laboratory scientist. On one day in the church , I was in dire need of help finding a job that can help me study medical in the future. For the first time I encountered professional-ism, knowledge, and humanity all at once. And this wasn’t a one-off experience. Each time I re-turned to the church, the exact same thing occurred: The Clinical laboratory scientist never seized to take the opportunity to encourage and help me knows better about the great work of Clinical laboratory scientists. From that moment, I decided to do my master in that field.
According to Flemming and Samuelson (2008), food science is still relatively new and growing discipline brought about mainly as response to the social changes taking place in North America and other parts of developed world. Originally the food industry only provided primary product for final preparation in the home finds itself responding to market demands for more refined sophisticated and convenient products (McGill, 2011).
Food labs are great technique for experiencing and learning the right method for preparing healthy and clean food. For some people like me, who have no cooking experience it is very challenging, stressful, and enjoyable. I used to think that cooking is just adding variety of ingredients together, but it is more than that. Through the first two food labs I discovered that there are many things that people have to remember and watch for when cooking such as managing their time, planning a head, following proper knife handling techniques, following proper measuring techniques, following kitchen safety, and following the recipe. Also, through this food lab, I have faced some challenges, success, learned a lot of things, and discovered the roles of some important ingredients including salt, pastry flour, sugars, fats, baking soda, and eggs.