Culinary Food Science program serves up new certification

AMES, Iowa – Iowa State University’s culinary food science program has been cooking up an exciting announcement. Since November 2022, the Culinary Food Science Advisory Committee has been working with the Research Chefs Association to receive formal recognition as an approved RCA Culinology® program. In May 2024, the RCA Board voted unanimously to approve the program, making fall 2024 the first time the program is officially certified.

Erica Beirman, teaching professor of food science and human nutrition and culinary food science coordinator, said this approval will have a profound impact not only on the status of Iowa State’s culinary food science program but on opportunities for both students and alumni.

“The RCA program accreditation will elevate Iowa State’s culinary food science program nationally,” Beirman said. “We are excited to align with the RCA, and this spring, we will be taking students to the RCA’s national conference in St. Louis. Students will have more access to food product development opportunities in the food industry through involvement as student members of the RCA.”

Beirman said companies have already been reaching out to recruit Iowa State culinary food science students upon hearing of the new RCA approval.

Culinology® is a term pioneered by RCA and describes an effort to facilitate partnerships between the professions of culinary arts and food scientists to better navigate the fast-paced market. Becoming a recognized RCA Culinology® program means Iowa State’s existing culinary food science major gives students the skills, knowledge and experiences they need to contribute and excel in the industry.

“We are very excited that our students will have the opportunity to be part of our RCA-certified Culinary Food Science program,” said Lorraine Lanningham-Foster, chair of the Department of Food Science and Human Nutrition. “The approval will help connect our students to more opportunities for professional development and scholarships. Students will also benefit from networking with certified culinary scientists and research chefs. Erica Beirman and her team worked very hard to achieve this approval from RCA — it is a tremendous accomplishment.”

Beyond the classroom, being a part of RCA will give students the option to become certified research chefs and certified culinary scientists. After graduating from an RCA-approved university, students interested in becoming certified can take a test to prove they have skills in over 40 subject areas. According to RCA, becoming a certified research chef or certified culinary scientist increases marketability by 78%.

Izabele Jaime, senior in culinary food science, was excited to hear about Iowa State’s approval. Knowing she is part of a program formally recognized by an established organization for its ability to teach is a point of pride and a great thing to add to her resume, she said. 

“I believe this approval has opened doors for more opportunities for all of us,” Jaime said. “It’s a credit to the science behind our program. Just when you think the pool of options you have is large, it just keeps growing.”

Jaime said the RCA is also a more direct way for students to network with professionals in their industry and is looking forward to the culinary food science program’s first trip to the RCA Conference in the spring.

About Research Chefs Association

The Research Chefs Association was founded in 1996 by a group of research scientists and has grown to over 2,000 members, including chefs, food science professionals, educators, students, media and business professionals. The organization is a leader within the professional community for food research and development.

Contacts

Erica Beirman, Food Science and Human Nutrition, 515-294-4361, ebeirman@iastate.edu

Madelyn Ostendorf, Agriculture and Life Sciences Communications, 515-294-8892, madelyno@iastate.edu 

The Department of Food Science and Human Nutrition is part of both the College of Agriculture and Life Sciences and the College of Health and Human Sciences.