| MCCC's
Hotel, Restaurant and Institution Management (HRIM) Program invites
prospective students to a "Culinology Open House"
on Wednesday, Feb. 20 at 6 p.m. The event takes place in the Culinary
Center, ES 111, on Mercer's West
Windsor campus, 1200 Old Trenton Road.
What's Culinology?
According to Mercer's HRIM Program Coordinator, Chef Douglas Fee,
it's a growing career field that combines the culinary arts with
food science. Mercer's program, which is certified by the Research
Chefs Association, has been developed in partnership with Rutgers
University. The curriculum includes two years of study in science
and the culinary arts at Mercer, where students earn their associate
in science degree, followed by two years at Rutgers, where students
earn their bachelor's degree in Interdisciplinary Food Science.
According to Fee, "The Culinology degree fills a recognized
need in the food industry. The program will prepare students for
careers in the research and development of food products, including
new tastes and flavors, new ways to store and manufacture foods,
and new products that meet health and safety conscious consumer
demands."
The
open house will feature a panel of experts, who will discuss job
opportunities, industry trends, and details about Mercer's transfer
program with Rutgers. Current students will also be on hand. Among
the panelists are Mukund V. Karwe, Ph.D., chair of the Department
of Food Science and professor in the Food Engineering School of
Environmental and Biological Sciences at Rutgers University. Dr.
Karwe has carried out extensive research in food manufacturing processes
and has published over 100 papers and research articles. He is co-editor
of the book "Food Extrusion Science and Technology." Also
on the panel is Jeffrey Cousminer, technical director for
Firmenich Savory Flavors in North America, located in Princeton.
Cousminer is a founding member and former president of the Research
Chefs Association and has over 25 years of experience in the restaurant
and food-manufacturing sectors of the food industry. The third panelist
is Dolf Rovira, president and CEO of Flavor Dynamics, Inc.
He is current chair of the Board of the Society of Flavor Chemists
and a board member of the Research Chefs Association. Rovira is
past president of the Chemical Sources Association and past board
member of the National Association of Fruits Flavors and Syrups.
To RSVP or for more information, email Chef Doug Fee at feed@mccc.edu
or call (609) 570-3447. Learn more about MCCC's HRIM programs by
visiting:
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