MSUās food science, culinology students cooking up success at national competition
Contact: Carson McFatridge
STARKVILLE, Miss.āTwo student teams from Mississippi Stateās Department of Biochemistry, Nutrition and Health Promotion have advanced to the finals of the Research Chefs Associationās National Innovation Competition, set this week in Westminster, Colorado.
Among four nationwide teams selected for the final round competition, the Ļć½¶Ö±²„teamsā achievements highlight the dedication of its members and strength of the departmentās food science and culinology programs.
āIāve been a member of the RCA since 1998 and even served on the board of directors,ā said 1993 Ļć½¶Ö±²„poultry science graduate Amanda Bushong, adjunct instructor of food science and culinology and the teamsā academic advisor. āThe network and community built at this event set our students up for both personal and professional success.ā
Bushong also is director of culinary at CTI Foods headquartered in Southlake, Texas.
Participants are evaluated on a detailed written product proposal and their live culinary execution. Judges assess concept originality, market viability, nutrition targets and technical formulation, as well as taste, presentation, organization and food safety. Teams also are scored on how effectively their product maintains quality, flavor and texture when translated from a fresh preparation to a commercially processed version, reflecting the competitionās emphasis on both culinary arts and food science.
Ļć½¶Ö±²„offers one of only 17 culinology programs worldwide. Wes Schilling, Reed Family Endowed Professor and director of MSUās Food Science Innovation Hub, said opportunities like this strengthen studentsā career prospects.
āThe food science and culinology programs have a 100% job placement rate for graduates,ā the 2024 Giles Distinguished Professor said. āBy exposing students to educational sessions and networking opportunities with potential employers, weāre helping ensure their continued success.ā
Team members include: captains Clark Dobbs, food science masterās student, Hernando; and Luke Perez, culinology sophomore, Murfreesboro, Tennessee; and James Genna, culinology freshman, Atlanta, Georgia; Sydney Harris, culinology freshman, Burleson, Texas; Lily Skelton, food science, nutrition and health promotion senior, Ocean Springs; and Caroline Lowe, biochemistry junior, Amory.
Funding for the teamās participation was made available through RCA scholarships; MSUās College of Agriculture and Life Science; Department of Biochemistry, Nutrition and Health Promotion; Food Science Innovation Hub; and CTI Foods.
To learn more about the Ļć½¶Ö±²„Department of Biochemistry, Nutrition and Health Promotion in the College of Agriculture and Life Science, visit . Ā
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