Culinology: Creative Inquiry. Presented by Dr. M. Condrasky, RD,CCE Clemson University
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1 Culinology: Creative Inquiry Presented by Dr. M. Condrasky, RD,CCE Clemson University
2 Maximizing student engagement is key at all levels During this session we will define and describe two concepts: Culinology (Research Chefs Association) Creative Inquiry (Clemson University)
3 Culinology and Creative Inquiry Engaging and Connects students to each other and to the food services and health care industries.
4 Culinary arts and food technology (Culinology) field Explored from high school Technical college and University Food services and health care industry
5 Examples from teams Healthy product design, testing, and development for children s products Experiential learning Evaluation
6 Food & Nutrition Bundling of Careers
7
8 We thought about working together in teaching: Interest in opportunities in teaching & research Pilot to combine food technology, culinary science, nutrition and packaging students in teams as sophomores Each student learns components of the other majors One Opportunity
9 Integration of competencies combines: Culinary methods and techniques Terminology and common language Home sensory skills Taste Aroma Texture Plate presentation Recipe for Culinology
10 Culinology Competency areas Sanitation Nutrition Food Preparation Sensory Science Menu/ and menu item design Food Chemistry Food Microbiology Food Processing and Engineering Applied Food Science and Culinary practical
11 YIELD Professional with an appreciation of food and nutritional needs from an aesthetic and scientific approach Culinology professionals determine the tastes and trends of millions
12 Trends Affect every segment of the food industry
13 Culinary Nutrition in Relation to Product Development Create new products by recipe engineering Develop and design food products Provide culinary nutrition services
14 Culinary nutrition is the application of nutrition principles combined with food science knowledge displayed through a mastery of culinary skills. The results are healthy eating behaviors grounded in culinary confidence and nutrition alertness CU CHEFS
15 Culinary Nutrition at benchtop
16 Fruits & Veggies for a Week
17 Product Development Supports demand for healthier products Increases available healthy food merchandise Attempts to decrease childhood obesity Educates future leaders in the food industry Helps provide a solid foundation for a healthier future
18 Tiger Toppings
19 Pizza Formulation Pizza Sauce Pizza Topping Ingredients: no salt added whole tomatoes, pureed pumpkin, red bell pepper, green bell pepper, kale, salt, garlic, dried oregano, black pepper, dried thyme Ingredients: reduced sodium black beans, white onion, all-purpose white flour, Textured Vegetable Protein, garlic powder, onion powder, ground cumin seeds
20 Creative Inquiry = Undergraduate student led research teams
21 Collaboration and teaming
22 CI Students & Their Part We hope to provide nutrition services and volunteers to local hospitals Nutrition education classes Cooking Classes Working closely with dieticians and pediatricians We will research, develop and market products for children that are nutritious and delicious in an attempt to make childhood nutrition more accessible
23 Supernova Scones
24 Fruits & Veggies for a Week
25 Culinary arts and food technology (Culinology) field Explored from high school Technical college and University Food services and health care industry
26 Food is Big Business National Restaurant Association Food Marketing Institute Food Manufactures Retail Restaurant Operations Ingredient Companies
27 Everything creative has a reference point including cooking Cuisine Flavors and Contrasts Seasonality/Ingredients Trends in Society Food Costs Nutrition
28 Bundling of careers a work in progress
29 Science and Cooking
30 Culinology
31 Thank you for this opportunity! Marge Condrasky, EdD, RD Food, Nutrition and Packaging Sciences Clemson University (864)
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