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S. G. SCHIMOLER, Culinary Business Development, SYSCO Corp., 1390 Enclave Pkwy., Houston, TX 77077-2099 Look into the future. Our landscape in the food world is changing rapidly on virtually every level. As we look back only 20 years ago, very few of us could imagine how prolific the internet would become, and how it would change our lifestyles and the way we do business today. The food world, especially the restaurant business was even further removed from the main stream of computer technology, but the adoption and comfort levels have risen to the point where the vast majority of operations are wired. Today, technology and science has entered the kitchen and it's not just an AOL account. Across all market segments, chefs, food technologists and Research Chefs are integrating the blended discipline of Culinology. Whether for pure innovation or for the disciplines needed for commercialization, the next generation of food is at our fingertips. What will our menus look like in 2015? What will our grocery store shelves feature, will our personal DNA profiles dictate what we consume? Will food be fun, will our children appreciate home cooking? Will governmental regulations control the supply chain all the way to your fork? Will a Culinologist operating his privately owned “eatery” be able to gene splice his own proprietary “heirloom" Tomato? We can ask these questions today because we have already seen glimpses of the future within these issues and concepts. The question really is how fast will the future be accepted, and what is our role in navigating it.
Session 25, Enhancing product development success by combining food science and culinary arts
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |