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2013 Schedule At-A-Glance

2014 Schedule At-A-Glance:

Conference Locations

The majority of Conference events will take place at the Oregon Convention Center located at 777  NE Martin Luther King Jr Blvd, Portland, OR 97232. The Convention Center is accessible by Portland's Max Light Rail train which is a short walk from the Hilton Portland Downtown. The conference registration desk, educational workshops and sessions, meals and breaks, Competitions and Culinology Expo will all be centrally located at the convention center. All evening receptions and the Awards Ceremony and Celebration will take place at the Hilton Portland Downtown.

All Tuesday outings, the Golf Tournament and Wednesday Fun Run will depart from the Hilton Portland Downtown lobby. Please refer to the Conference program or your personal Conference itinerary for more information.

Wednesday evening's Opening Reception will take place at the Portland Art Museum, a short, 5 block walk from the Hilton Portland. We'll have RCA staff and volunteers stationed along the street to guide you to the Museum.  If you registered for an offsite event you will receive an email with transportation and location information prior to the Conference.

 

Tuesday, March 11, 2014
11 a.m. - 5 p.m. Registration
1 p.m. - 5 p.m.

Outings*

11:30 a.m.- 6 p.m. Golf Tournament and RCF Fundraiser*
1 p.m. - 5 p.m. Workshops*
  1) Principles of HACCP for Food Product Developers*
  2)Streaming Intelligence - Cross Analyzing Trends Intelligence Techniques*
  3) The Chemistry of Lipids, Proteins and Carbohydrates and Selected Commercial Applications*
  4) Explore Beef: New Menu Opportunities* 
5) Where Culinary Dreams Become a Reality*
 
*Requires additional registration fees.    

Wednesday, March 12, 2014
7 a.m. - 9 a.m. Research Chefs Foundation 5K Race and Fun Run*
8 a.m. - 6:30 p.m. Registration
8:30 a.m. - 9:30 a.m. Breakfast
9:30 a.m. - 10:45 a.m. Breakout Sessions A
A1) All Sauces Explained
A2) 2013 Chain Restaurant Trends and Projections for 2014 and... Beyond
A3) For the Love of Cheese
A4) School Lunch: Formulating to 2014 Requirements
  A5) Product Development Results Can Be Improved with Insights from Consumers and Business Partners
10:45 a.m. - 11 a.m. Networking Break
11 a.m. - 12:15 p.m. Breakout Sessions B
B1) Global Flavor Trenz® for F&B Innovation
B2) Health and Functional Benefits of Using Type 4 Resistant Starch in Food Formulating
B3) Clean Labeling
B4) This Isn't Your Mother's Spice Cabinet!
B5) Food Incubators, Commercial Kitchens, and University Pilot Plants: How You can Apply these Facilities and Programs for Your Business
12:15 p.m. - 1:30 p.m.

Lunch

Sponsored by US Dry Pea & Lentil Council and the Northern Pulse Growers Association

12:30 p.m. - 1:30 p.m.

Lunch-and-Learn: Taking the Next Step in Your Career

1:45 p.m. - 3 p.m. 

General Session 1

 

How Artisanal European Baking Methods Co-Mingle with Today's Science in the Pastry Kitchen

3 p.m. - 3:30 p.m. Networking Break
3:30 p.m. - 4:30 p.m. RCA Annual Business Meeting
4:45 p.m. - 5:45 p.m. CRC and CCS Reception
4:45 p.m. -5:45 p.m. New Member and First Time Attendee Reception
4:45 p.m. -5:45 p.m. Student/Professional Speed Meet and Greet
6:15 p.m. - 8 p.m.

Opening Reception

Thursday, March 13, 2014

7 a.m. - 1 p.m. Registration
6:00 a.m. - 12:30 p.m.  

Student Culinology® Competition

7:30 a.m. - 8:15 a.m. Breakfast
8:30 a.m. - 8:40 a.m. President’s Welcome
8:40 a.m. - 9:30 a.m. Keynote Address
Culinary Warriors
Jon Luther, Chairman,  Dunkin Brands
9:30 a.m. -  9:50 a.m. Networking Break
9:50 a.m. - 11:05 a.m. Breakout Sessions C
C1) Meet the Experts: Culinology® Roundtables
C2) "Blendability": Healthy Alternatives to Ground Protein Products
C3) Stunts, Fads and Trends: Three Perspectives on Predicting the Elusive Next Big Thing
C4) Strategies for Lowering Sodium Using Umami Rich Ingredients
  C5) Collegiate Gen Y Eating Trends & Applications
11:10 a.m. - 12:25 p.m. General Session 2
How Campbell Leverages Culinary Trends to Inspire New Products
12:30 p.m. - 5:00 p.m. Culinology® Expo
Culinology Poster Presentations
   
11:45 a.m.- 5:00 p.m.  

Professional Culinology® Competition

6 p.m. - 7 p.m. Student Member Town Hall Meeting and Reception

Friday, March 14, 2014

7 a.m. - 4 p.m. Registration
8:30 a.m. - 9:30 a.m. Food Truck Breakfast
9:45 a.m. - 11 a.m. Breakout Sessions D
D1) Tasting Trends: How Unique Texture and Global Flavors Influence Menu Evolution
D2) Scaling the Mountain to Commercialization Success
D3) Antimicrobial Natural Products
D4) Collaborative Community in the Gourmet Food Truck Industry
  D5) Innovative and Functional Flax Meal Ingredients in Artisan Breads and Cakes
11:10 a.m. - 12:25 p.m. General Session 3
Heavenly Cuisine with the Pig in Mind: From Cajun to Mediterranean Cuisine, Classical Technique Meets Science
12:30 p.m. - 1:45 pm.

Food Truck Experience Regional Lunch

2 p.m. - 3:15 p.m. Breakout Sessions E
E1) Pouteria Lucuma and Its Application in Sweet and Savory Foods
E2) From Idea to Protocept in record time. Culinology® 4.0: The Next Wave in Asia
E3) Global Flavors and Concepts Impacting US Menu Development
E4) Color Your World – Navigating Natural Colors
  E5) Spices: The Natural Core of Flavor Development
5 p.m. -  8 p.m. 

Awards Ceremony and Celebration  

 
 

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