Culinology blends science, taste
Clemson University among few schools offering program

Associated Press


CINCINNATI--Rapidly changing technology and the demand for tastier, more nutritious and safer foods are driving a new educational trend that many in the food industry predict will result in new flavors and food products that reach consumers faster.

Universities and colleges around the country are offering degrees in culinology. The training blends the science and technology long associated with food production and preservation research with the cooking or culinary artistry of chefs who strive to create the quality taste, texture and visual appeal that consumers look for in food.

"It should help jump-start product development," said Harry Crane, executive chef and culinary manager at Kraft Foodservice, a division of Kraft Foods North America Inc. in suburban Chicago. "The traditional way of developing products such as lines of salad dressings has been to hire chefs to create the dressings and then have food scientists figure out how to manufacture them in large quantities." Culinologists will be able to understand both parts of the process and cut the time needed to develop products and get them to consumers quickly, Crane said.

"Culinologists will have the ability to help the food industry find more efficient and economical ways of manufacturing convenient, shelf-stable foods that actually have the look and taste of food served in a restaurant," said Jeff Cousminer, education committee chairman for the Research Chefs Association. The international group has encouraged the development of culinology programs.

Johnny McGregor, professor and chairman of the Food Science and Human Nutrition department at Clemson University, said the South Carolina school's program has drawn a new type of student to food science.

Clemson's food science program traditionally attracted students primarily interested in science, but the new culinology program with its added emphasis on the art of cooking also is drawing liberal arts students strong on creativity.

"Once those students learn the basic science and chemistry of food and gain the necessary culinary skills, they will be the ones to come up with the creative products and flavors that consumers will love," McGregor said.

A Clemson team made up mostly of culinology students won the $10,000 first prize in a competition sponsored by Danisco, a Denmark-based food ingredient company. Clemson won the contest for unique and creative food concepts or products with Jala Mango, a multi-use sauce, marinade and glaze that blends Mexican and Asian flavors in a sweet-sour base.

"I think as more culinologists get out in the field, we will see more new flavor combinations like that," McGregor said.

Julie Larson Bricher, editorial director of the trade publication Food Safety Magazine, also sees advantages to culinology.

"It's difficult to see a downside to any endeavor that has a scientific underpinning and can lead to safer and more wholesome food," she said. "Culinologists who work in restaurants and institutions will not only have the chef's eye for presentation but the scientific knowledge that can prevent contamination in food handling." The University of Nebraska-Lincoln and Metropolitan Community College in Omaha started their culinology degree partnership in 2001. Students take two years of culinary classes at the community college and finish with two years of food science at the university. Clemson followed with a four-year program offering culinary and science classes within the one school.

The University of Cincinnati is partnering with Cincinnati State Technical and Community College to become the third school to offer a culinology degree.

Kevin McCarthy, 24, learned proper cooking techniques, how food is prepared and how it should taste at Cincinnati State. At UC, he's taking chemistry classes, learning how foods react at the molecular level when cooked.

"I was a cook for a few years before I started school, but I think this culinology degree will open a lot of doors," said McCarthy, who is gaining co-op experience at the North American headquarters of Givaudan Flavors Corp. in Cincinnati.

I'm thinking Kraft's Culinologists can keep those Jala-Mangos,.. un46nu4