Wednesday March 6, 2013
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| 11 am - 5 pm |
Registration
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| 1 pm - 4 pm |
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| 11:15 am - 6 pm |
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1 pm - 5 pm
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1) Wine Tasting and the Art of Sensory Science* |
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2) CRC Exam Prep: Basics of Food Science for Culinologists*
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3) ABS's of Flavors - Tasting and Evaluating* |
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4) Food Product Development Toolkit: Designing Deliciousness from Tip to Tail* |
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*Requires additional registration fees.
Thursday March 7, 2013
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6:30 am - 2 pm
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Student Culinology® Competition
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6:30 am - 9 am
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8 am - 6:30 pm
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Registration
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8:30 am - 9:30 am
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Breakfast
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9:30 am - 10:45 am
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A1) Sprouted Grain: The New Frontier in Baking
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A2) Nail the Sale: Skills to Help You Sell Your Ideas
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A3) What's On the Menu? Trends and Predictions |
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A4) Using New Generation Oils to Create Better, Healthier Products
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A5) The Conscious Chef and the Meatless Movement
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| 10:45 am - 11 am |
Networking Break
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11 am - 12:15pm
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B1) BAM - Beef Alternate Merchandising for Better Profits
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B2) Flavor Science & Social Networks
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B3) Natural Functional Ingredients for Improved Application Results |
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B4) Gold Standard Delivery: Leveraging Research at Every R&D Stage |
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B5) Creating a Successful R&D Co-Pack and Relationship |
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| 12:30 pm - 1:30 pm |
Lunch-and-Learn: Taking the Next Step in Your Career
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| 1:45 pm - 3 pm |
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Food Product Development Toolkit: Designing Deliciousness from Tip to Tail
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3 pm - 3:30 pm
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Networking Break
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3:30 pm - 4:30 pm
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| 4:45 pm - 5:45 pm |
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4:45 pm -5:45 pm
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New Member and First Time Attendee Reception
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| 4:45 pm -5:45 pm |
Student/Professional Speed Meet & Greet
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6:15 pm - 8 pm
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Opening Reception
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Friday March 8, 2013
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6:30 am - 1 pm
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Registration
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6:30 am - 2:00 pm
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Professional Culinology® Competition
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7:00 am - 8 am
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RCA Regionals Breakfast
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8 am - 8:10 am
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President’s Welcome
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8:10 am - 9 am
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Keynote Address
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Homaro Cantu, Chef, Moto Restaurant |
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9 am - 9:30 am
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Networking Break
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9:30 am - 10:45 am
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C1) Savory Does It: Flavor Enhancements to Satisfy Customer Tastes
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C2) Wine Tasting and the Art of Sensory Science |
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C3) Turning Up the Heat - Creativity with Pungent Ingredients |
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C4) The Bold New World of School Food Science |
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C5) The New Definition of Health and Wellness and the Ever-Changing Needs of (mis)Informed Consumers |
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11 am - 12:15pm
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Global Food Challenges, the Future of Food and the Implications for R&D Professionals
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12:30 pm - 5 pm
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Culinology Poster Presentations
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6 pm - 7 pm
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Saturday, March 9, 2013
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7 am - 4 pm
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Registration
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| 7:30 am - 8:30 am |
Breakfast
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8:30 am -9:45 am
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D1) Mixology Meets Culinology: Techniques Influence the Modern Cocktail
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D2) Marketing Strategy Basics for Culinary Professionals
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D3) Natural Food Protection: A Step-by-Step Approach |
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D4) Regional Cuisine: An Exploration RCA-Style
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| 9:45 am - 10 am |
Networking Break
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10 am - 11:15 am
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The Future of Food & Beverage: Authenticity, Risk Taking & Experimentation
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| 11:15 am - 11:45 am |
Networking Break
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| 11:45 pm - 1 pm |
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E1) When Your Intuition Fails You, Timing and Temperature are Everything
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E2) Sparkling the Senses for Rapid Prototyping with Co-Creation Groups |
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E3) Foodpairing: New Tools to Help Create New and Surprising Recipes
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E4) A Flavor Chemist's Perspective on the Taste Buds |
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| 1:15 pm - 3 pm |
Annual Awards Luncheon
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