Food Science and Culinology: Merging Perspectives
by Kelly Frederick
This year’s IFT/RCA Culinology presentation took place on Sunday, June 7, and centered on the topic of “Connecting Art & Soul to Science through Culinology.” The three panelists each shared their different perspectives on the food product development process from different segments of the industry including consulting, food manufacturing, and food service. The first speaker, Judy Lindsey (Product Dynamics) shared the viewpoint of a food scientist in the product development process. However, as all of the speakers explained, it is important to consider the other perspectives when developing food products. “Lots of perspectives leave us with a multidimensional picture about product development,” said Lindsey.
Lindsey briefly recapped the role that culinary has had in the food industry over the decades, explaining that it wasn’t until the late 60s that science really began to enter into the food field. This was due to the need for the safe mass production of food. In the late 80s “science changed to allow culinary to enter back into the picture,” said Lindsey. And thus culinology was born. As Lindsey defined it, “Science is the means by which we can bring the culinary art and soul to the consumer safely, cost effectively and with expected quality again and again and again.”
The second speaker, Chef Andrew Hunter (Culinary Kraft) shared his perspective as a culinary expert who has the job of working with high profile chefs to develop products for the casual and retail marketplace. In this role he considers himself “less of an artist and more of a craftsman.” Hunter’s belief is that it’s not necessary to come up with the newest and latest thing, it just needs to “delicious, better for you, and profitable.” For the culinary folks Hunter says it is important to set ambitious but realistic culinary parameters. He also discussed the similarities between formulas and recipes. Although one term is used by food scientists and the other by chefs, Hunter explained that formulas can be like recipes by incorporating classical or traditional techniques with science to reach the desired end product.
The final speaker, Dr. Samir Amin (Two Chefs On A Roll) demonstrated that food science and culinary arts really do complement each other by telling the story of his journey from culinarian to culinologist. He started off going to culinary school and later got his Ph.D. in food science. Amin, as with Hunter and Lindsey, explained that in order to produce a food product that is pleasing to the consumer and ultimately successful, it is necessary to include all perspectives. “Taste is where the culinary merges with technology,” concluded Amin.
