Food of Hairul Sadikin

you saw and read the word CULINOLOGY® (cu-lin-ah-loh-gee)

Culinology is an approach to food that blends the culinary arts, food science, and food technology, culinology seeks to make food taste better—whether purchased in a supermarket or eaten in a restaurant. Culinology also seeks to make food more consistent and safer. A primary method of culinology is to logically translate sophisticated food concepts, such as those applied in fine dining or in a traditional ethnic cuisine, for items on the menus of chain restaurants or those processed for retail sale. Such product or chain-menu development is only possible through the astute combination of the culinary arts and food science or technology.

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According to Jeff Cousminer in Food Product Design Magazine, the word culinology was coined by the first president and founder of the Research Chefs Association(RCA), Winston Riley . The original meaning of the word was quite different than what it has come to mean today. Originally, the word was designed to be a combination of two words, Culinary and Technology. So the first meaning of the word was the convergence of culinary arts and all technology, which includes communications, chemistry, physiology, economics and many others.

Culinologists work in diverse aspects of food—from experimental chefs and menu planners to food manufacturing to fine dining.

see also   
Molecular gastronomy


 Additional :
Culinology^® Program: What? Why? How?  

What is Culinology^®?
Culinology^® is a new and exciting field involving a blend of culinary arts and the science of food. Culinologists will shape the future of research and development in the food industry by combining the artistic abilities of culinary arts with the scientific expertise of food science.
The Culinology^® Option of the Bachelor of Science in Food and Nutritional Sciences is a creative, research-oriented option that includes a wide range of learning experiences related to product development, culinary sciences, food chemistry, food microbiology, sensory science, food processing, foods, and food service management. As students learn Culinology^® and science, they will have hands-on experience in culinary arts and research. At the completion of the program, students have earned a Bachelor of Science in Food and Nutritional Sciences.

Why Culinology^®?
Culinologists are specialized food scientists who develop new food products for food companies. Culinologists work in a variety of food processing and culinary settings. This is a growing field as more than 9,500 new or improved food products are needed each year. Job titles include Research Chef, Product Development Specialist, Corporate Executive Chef (with additional training from ACF).

The new Culinology^® Program has been developed to provide an innovative, well-trained, fully-educated workforce that will: 

1. Meet the current needs of the industry;
2. Make positive contributions to the growth and development of value-added food processing; and
3. Amply prepare our students for rewarding industrial careers upon graduation! 

How..? by Folowing the Curriculum
As demonstrated above, the curriculum in the Culinology^® program combines coursework on food and culinary science on a base of coursework on basic science and general education courses.