Rapidly changing technology and the demand for tastier, more nutritious and safer food is driving a new educational trend that many in the food industry predict will result in new flavours and more economical food products that reach consumers faster — Culinology.
Culinology is the blending of the culinary arts and food technology, blurring the barrier between chefs and food technologists. The partnering of traditional chef skills and science is a powerful combination to further excellence in food product development, food presentation and sensual effect, whilst importantly promoting sustainable practices and keeping costs low.
The need for Culinology in Australia and for the discipline to play an important role in the future of food product development will be addressed by John Menzies, Sanitarium Development & Innovation Meals R&D Manager, and Michael Moore, chef/owner of top Sydney restaurant Summit, at the Australian Institute of Food Science and Technology (AIFST) Convention in July 08.
“By partnering our culinary brothers, the chef and the scientist, we can re-engage the passion that has attracted most of us to the food industry. The scientist ‘knows’ what food is, but a chef ‘feels’ what food is,” said Menzies.
“Not only can the scientist benefit from re-engaging with the food they work with, but great chefs can become even greater when they gain an understanding as to why things work — opening up new opportunities in new fields of their careers and raising the bar in what we eat,” he added.
Culinology has been embraced in the United States including the introduction of Culinology degree programs across the country.
The 41st annual AIFST Convention will be held at the Sydney Exhibition and Convention Centre, Darling Harbour from 21-24 July 2008. John Menzies and Michael Moore will be presenting ‘Culinology — Where Food Technology Meets the Culinary Arts’ on Tuesday 22 July 08.
For further information contact:
AIFST
aifst@aifst.asn.au
www.aifst.asn.au/annualconvention