Food Science--Culinology Series

Food Science--Culinology Series
Photo by Megan Bean

February 7, 2009

Blending the areas of food science and culinary arts, a three-day course sponsored by the Department of Food Science, Nutrition and Health Promotion introduced participants to the emerging field of culinology. Here Dr. Byron Willliams (l) explained how proteins bond together during a lab session on meat and meat proteins. Some 90 participants, including chefs, learned more about topics ranging from media relations for chefs to carbohydrates and sugar.