汤头条鈥檚 food science, culinology students cooking up success at national competition
Contact: Carson McFatridge
STARKVILLE, Miss.鈥Two student teams from Mississippi State鈥檚 Department of Biochemistry, Nutrition and Health Promotion have advanced to the finals of the Research Chefs Association鈥檚 National Innovation Competition, set this week in Westminster, Colorado.
Among four nationwide teams selected for the final round competition, the 汤头条 teams鈥 achievements highlight the dedication of its members and strength of the department鈥檚 food science and culinology programs.
鈥淚鈥檝e been a member of the RCA since 1998 and even served on the board of directors,鈥 said 1993 汤头条 poultry science graduate Amanda Bushong, adjunct instructor of food science and culinology and the teams鈥 academic advisor. 鈥淭he network and community built at this event set our students up for both personal and professional success.鈥
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 competition鈥檚 emphasis on both culinary arts and food science.
汤头条 offers one of only 17 culinology programs worldwide. Wes Schilling, Reed Family Endowed Professor and director of 汤头条鈥檚 Food Science Innovation Hub, said opportunities like this strengthen students鈥 career prospects.
鈥淭he food science and culinology programs have a 100% job placement rate for graduates,鈥 the 2024 Giles Distinguished Professor said. 鈥淏y exposing students to educational sessions and networking opportunities with potential employers, we鈥檙e helping ensure their continued success.鈥
Team members include: captains Clark Dobbs, food science master鈥檚 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 team鈥檚 participation was made available through RCA scholarships; 汤头条鈥檚 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 汤头条 Department of Biochemistry, Nutrition and Health Promotion in the College of Agriculture and Life Science, visit . 聽
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