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Menu R&D News

The Department of Menu Research & Development's news blog helps you stay on top of the latest research and news impacting the food service industry and culinary arts and sciences. We review the latest literature on food and consumer behavior, and introduce you to the leading chefs and scientists who impact our industry.

Browse the most recent news articles below.

CIA research on senior consumer segments presented at Pangborn

Designing healthier desserts

Club Chefs of Westchester supports student involvement in culinary science research at The CIA

Research Chefs Association annual conference draws CIA alumni and faculty

The Growing Wine Industry and Emerging Consumer Markets

Interview with Marianne Gillette of McCormick & Company on the importance of culinary collaborations in new product development

Chef Shirley Cheng applies Sichuan flavor principles to reduce salt on French fries

Greystone Student Garden Project On The Grow

CIA's Bill Briwa takes sensory scientists through a guided tasting exploring olive oil

Putting research on senior's food and dining preferences in context