Two student teams from Mississippi State’s Department of Biochemistry, Nutrition and Health Promotion have advanced to the finals of the Research Chefs Association’s National Innovation Competition, set this week in Westminster, Colorado.
Among four nationwide teams selected for the final round competition, the MSU teams’ achievements highlight the dedication of its members and strength of the department’s food science and culinology programs.
“I’ve been a member of the RCA since 1998 and even served on the board of directors,” said 1993 MSU poultry science graduate Amanda Bushong, adjunct instructor of food science and culinology and the teams’ academic advisor. “The network and community built at this event set our students up for both personal and professional success.”
Bushong also is director of culinary at CTI Foods headquartered in Southlake, Texas.
Participants are evaluated on a detailed written product proposal and their live culinary execution. Judges assess concept originality, market viability, nutrition targets and technical formulation, as well as taste, presentation, organization and food safety. Teams also are scored on how effectively their product maintains quality, flavor and texture when translated from a fresh preparation to a commercially processed version, reflecting the competition’s emphasis on both culinary arts and food science.
MSU offers one of only 17 culinology programs worldwide. Wes Schilling, Reed Family Endowed Professor and director of MSU’s Food Science Innovation Hub, said opportunities like this strengthen students’ career prospects.
“The food science and culinology programs have a 100% job placement rate for graduates,” the 2024 Giles Distinguished Professor said. “By exposing students to educational sessions and networking opportunities with potential employers, we’re helping ensure their continued success.”
Team members include: captains Clark Dobbs, food science master’s student, Hernando; and Luke Perez, culinology sophomore, Murfreesboro, Tennessee; and James Genna, culinology freshman, Atlanta, Georgia; Sydney Harris, culinology freshman, Burleson, Texas; Lily Skelton, food science, nutrition and health promotion senior, Ocean Springs; and Caroline Lowe, biochemistry junior, Amory.
