Walter Zuromski

In the kitchen, chefs are accustomed to both carefully devising the right balance of ingredients and sharing their knowledge with others around them. The same can be true outside of a foodservice setting: culinary professionals can help food scientists and product manufacturers create formulations that hold up to the highest standards—both literally and figuratively.

Much like a recipe, a final product depends on effective interactions. While food technologists work diligently on basic issues lik…

Premium Content
You've reached your monthly limit of free articles.
Access Food Technology
Log in Subscribe