Research and Development

Do you enjoy experimenting with ingredients and coming up with new recipes? Are you more likely to set trends than follow them? Then a job in culinary research and development may be tailor made for you. Working for a food manufacturer, you'll develop new products and product lines, evaluate ingredients, and ensure current products meet company standards for flavor and quality. You can also develop and test recipes in the test kitchens of trade and consumer magazines. Along with creativity and inventiveness, you'll need a working knowledge of food chemistry and a pulse on what's hot in the consumer market.

Kyle Shadix ’96, CRC, MS, RD Pepsico Corporate Executive Research Chef

Kyle Shadix ’96

Degree: Associate in Occupational Studies Major: Baking and Pastry Arts Campus: Hyde Park, NY Hometown: Bremen, GA On the Road to Discovery Culinary arts, nutrition, and food science are coming together in ways that help innovative chefs create more flavorful, healthful, and delicious foods. Today, these chefs are found not only in the kitchens of the most cutting-edge restaurants, but … [Read more...]

Dr. Julia Nordgren ’13

Dr. Julia Nordgren ’13

Certificate: ACAP Campus: St. Helena, CA Hometown: Guilford, CT Employing Food as Medicine In recent years, pediatrician Julia Nordgren began to notice an alarming trend. More and more children were encountering health problems usually found in adults and the elderly. “I was part of a larger practice as a general pediatrician for eight years and I saw so many instances of weight problems … [Read more...]

Epsilon Sellas ’10, Culinary Development Assistant, Ruth’s Hospitality Group, Inc.

Epsilon Sellas ’10

Certificate: Accelerated Culinary Arts Program Major: Culinary Arts Campus:  St. Helena, CA Hometown: Winter Park, FL Education is the Key Epsilon Sellas’ desire for a culinary career was sparked by the requisite cooking class component of her hospitality major at the University of Central Florida. “I really liked working in the kitchen but knew I needed additional education,” she … [Read more...]

Dan Coudreaut ’95, Senior Director of Culinary Innovation at McDonald’s U.S.

Dan Coudreaut ’95, Director of Culinary Innovation at McDonald’s U.S.

As McDonald's senior director of culinary innovation, Dan Coudreaut is responsible for developing menu items for the more than 13,700 restaurants that comprise the nation's largest burger chain. In that position, he has introduced a host of innovative new items to customers, including the popular line of Premium Chicken Sandwiches, creative salad variations such as the Asian Chicken Salad, the … [Read more...]

Chad Schafer ’03, Director of Culinary at Cargill

Chad Schafer '03, Development Chef at Givaudan

Chef Chad Schafer is the Director of Culinary at Cargill, an international organization and multidimensional producer and marketer of food and beverage ingredients, agricultural commodities, energy transportation and metals, financial and industrial products, personal care, pharmaceuticals, and services. In his current role, Chad serves as a valuable resource for Cargill's retail and food service … [Read more...]

Chris Loss ’93, Professor-Department of Culinary Science and Director of Ventura Research and Development Center

Chris Loss ’93, Director of Ventura Research and Development Center

Is food art or is it science? Anyone who has plated a culinary masterpiece or painstakingly followed a baking formula knows it's both. And as someone who has made a career of combining the culinary arts with food science, CIA graduate and food scientist Dr. Chris Loss '93 has a unique perspective on the interplay between the two disciplines—and on why it's important for busy chefs to take the … [Read more...]

Tom Gumpel ’86, Vice President for Research and Development for Panera, LLC

Tom Gumpel ’86, Vice President for Bakery Development Panera Bread

CIA graduate Tom Gumpel ’86 likes to take a hands-on approach to his job. Wanting to figure out how to keep the flavor of brewed coffee as true as possible to its origins, the vice president of research and development for Panera did what any quality-obsessed baker would do—he went to the mountains of Costa Rica to take part in the coffee harvest. When he's not flying off to exotic locales … [Read more...]