Aaron L. Brody

Let’s Work Together to Deliver the Culinary Gold Standard
The culinary arts, previously confined to the backrooms of multi-star restaurants, are roaring into our hallowed food science profession. Chefs educated at more than 600 schools throughout the United States are now integral participants in the food product development process at virtually all major and most second-level food processing companies.

Professional chefs comprehend the consumer’s needs and desires. They translate inputs from the …

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