Dr. Chris Loss - Global Culinary Arts and Science Education
Chris Loss, Ph.D. is a professor and chair of the Department of Menu R&D, at The Culinary Institute of America. He is responsible for the college's Menu Research and Flavor Discovery Initiative that fosters research and new curriculum development in the culinary arts and sciences. His research focuses on the effects of nutritional information in the food service environment on consumer behavior. He teaches courses in Gastronomy, Food Safety, and Food Science and Technology Applications for Menu R&D. He earned his Ph.D. in Food Science from Cornell University in 2006, and an A.O.S. in Culinary Arts from The Culinary Institute of America, in Hyde Park, New York (’93). (Napa Valley, CA)
Presentation Title: Global Culinary Arts and Science Education
Culinary education and the food service industry are evolving and becoming increasingly cross-disciplinary, technical, and global. The breadth of information on techniques, traditions, and ingredients of cuisines from around the world is expanding and always changing. In this presentation I will describe initiatives at The Culinary Institute of America that foster applied research and curriculum development, and advance new information on traditional, and emerging culinary practices from around the world.
