Exploring Culinology with Cargill's Principal Scientist Jonathan Griebel скачать в хорошем качестве

Exploring Culinology with Cargill's Principal Scientist Jonathan Griebel

In this video, Jonathan and I discuss the field of Culinology® (mixing the culinary arts with science to produce commercial products), including transforming Gold Standard recipes to production recipes, using AI, and why chemicals in food are necessary, If you're interested in learning food science, the ACF Food Science Certificate Course (link below) is a great place to start. Keep your eye out for the complete Culinology Course as well. https://www.google.com/url?sa=t&rct=j... Cargill is the largest privately held food company in the world and the largest privately held company of any kind in the United States. If you are interested in a profession in food science or just want a peek behind the curtain, this is a great introduction to what it's like working in commercial food production and what it takes to get started. 00:00 Intro 00:38 Jonathan's Background 01:50 Nutrition and Moderation 03:07 More Background 04:56 Working in Culinology and the RCA 08:50 Using AI (artificial intelligence) 12:02 Gold Standard Recipes 14:45 A Rising Tide 15:54 Getting into Food Science and Culinology 18:26 Using Focus Groups 20:48 The Minimal Viable Product 22:18 The Development Process 24:27 Consumer Perceptions 27:05 Nutrition in Processed Foods 29:28 How the Brain Perceives Flavors 31:06 Success Stories 34:15 Osmesis 35:43 Qualifications for a Job in Culinology 40:16 Giving Back 43:26 Thank You and Cupcakes Note: CULINOLOGY is a trademark of Research Chefs Association. It is licensed to Silver Lining Giving, Inc. DBA Chef's Village and is used in accordance with the standards, specifications, and express permission of Research Chefs Association.