Donald Pszczola

Donald E. Pszczola

Many ingredient suppliers are increasingly approaching their product applications from a culinary and food science perspective. Interestingly, this was not always the case. I still remember several years ago when terms describing a fusion of food science and culinary arts first originated. Or when an ingredient supplier first pioneered the concept of establishing a “college” that combined the skills of both disciplines. To judge the impact that such events had, all you had to do over the years w…

Innovative ingredient solutions—used to meet culinary challenges involving taste, texture, appearance, overall functionality, and health benefits—are helping to bring the gold standard to product applications.

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About the Author

Food Technology magazine Senior Editor and key member of the Food Technology editorial staff for 26 years.
Donald Pszczola