Session 25: Enhancing Product Development Success by Combining Food Science and Culinary Arts

The following presentation titles link to the PowerPoint presentations (.pdf files) for this symposium.

  1. Food science principles for the chef
    (K. Ware)

  2. Trends in academic preparation for food science and the culinary arts
    (M. Schnepf, B. O'Malley)

  3. Food safety principles in developing products for the foodservice market
    (O.P. Snyder, Jr.)

  4. Looking toward the future and wrap up -- not available
    (S.G. Schimoler)

  5. Culinary principles for the food scientist
    (B. Happy)

Presented at 
The 2005 IFT Annual Meeting + FOOD EXPO
July 16-20
New Orleans, Louisiana

to Foodservice Division homepage