Food Science Students Place Third in Research Chef Association Student Culinology Competition

Posted: March 12, 2013

Four food science students recently placed third in the Research Chef Association Student Culinology competition where they had to develop a novel entrée and two side dishes for food service operations featuring North Carolina cuisine. Over the course of the semester they developed their product, Crunchy Carolina Chicken, a peanut crusted smoked fried chicken with sweet potato mac and cheese and beet coleslaw.


The Research Chef Association (RCA) is an organization that promotes Culinology, or the blending of food science and culinary arts. In this competition, the team had to write a proposal detailing their new product idea and the top six finalists were invited to travel to the annual conference and compete. For the competition, the team cooked their product on site and it was judged on how well it compared to a frozen commercialized version they had sent earlier.


Aside from the competition, the team was also able to attend the annual RCA conference where they participated in networking events, information sessions, and the expo featuring various companies showcasing new products and ingredient solutions. The team was funded by the Department of Food Science and College of Undergraduate Education.