Culinary & Scientific Solutions for Food Innovation
Culinary & Scientific Solutions for Food Innovation
Thursday, November 19 @ 4:30 pm – 8:00 pm EDT
This unique program begins with a culinary demonstration that breaks down why today’s biggest health driven trends — high protein, added fiber, and nutrient dense formulations—pose real product development challenges, and how chefs and food scientists can solve them together. The culinary demonstration will be followed by an interactive panel discussion that deepens the conversation with practical cross functional insights before attendees conclude the evening with dinner, making the event both educational and collaborative. (This event offers 2 CEU credits for RCA members.)
Speaker information coming soon!
NYIFT Event in Partnership with RCA
Location
(If you’re having trouble, try using “225 Morristown Road” in your maps)Schedule
| Networking | 4:30 – 5:00 PM |
| Culinary Demonstration | 5:00 – 6:00 PM |
| Panel Discussion | 6:00 – 7:00 PM |
| Dinner | 7:00 – 8:00 PM |
Fees
Limit of 80 attendees Registration full? Contact us to get waitlisted.| Members (IFT or RCA) | $55 |
| Students / Unemployed / Emeritus / Executive Board | $30 |
| Non-Members / Walkins | $60 |
Menu
| Cash Bar | |
| Salad | Local Farm Fresh Seasonal Fruit Caprese Salad with Burrata cheese & crostini |
| Entrée (choice of) | Pan Seared Atlantic Salmon: Basil, grapefruit, beurre blanc |
| “Goffle Farm” Chicken Scallopini: Sundried tomato, artichoke, chardonnay sauce | |
| Tofu Teriyaki Stir Fry: Julienne Garden vegetables, ginger | |
| Dessert & Coffee | Key Lime Curd with Strawberries, Meringue Kisses |