Creating a scientist-chef hybrid at UC Davis
Wondering how texture analysis can benefit your team?
The science, food and culinary worlds are now converging as students who want to pursue their passion for science and culinary studies can now do both at innovative programs such as the food science and technology program at the University of California at Davis. Ali Bouzari personifies the scientist-chef hybrid as he is not only a graduate student in the UC Davis program but also an adjunct faculty member at the Culinary Institute of America in nearby St. Helena, California. Read more about how students such as Ali and programs like the one at UC Davis are fusing together food science and culinary arts into a new and exciting hybrid.
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