Ph.D Student Mark Traynor Presents Innovative Research at the Research Chefs Association (RCA) 2012 Annual Conference & Culinology Expo
School of Culinary Arts and Food Technology Ph.D Student and alumnus Mark Traynor has recently returned from America where the results of his current post-graduate research activities were presented in San Antonio, Texas at the Research Chefs Association Conference & Culinology Expo on the 23rd of March 2012.
Mark’s presentation centred on an investigation into the development of innovative food products using molecular gastronomy theories. The aim of this work was to investigate innovative methods for producing creative and novel food products using the theories and processes of Molecular Gastronomy (MG). Mark describes his unique approach to the project as a ‘proactive response to the modern consumer’s fundamental desires and needs, where the appetite for food is not merely based on nutrition and sustenance, but on its source of enjoyment and pleasure’. His project utilised the theoretical and practical knowledge of MG and its various applications (technologies and techniques from the laboratory and industry) and applied them to novel product development with the goal of enhancing multi-sensory satisfaction. Other key scientific aspects of the project included the optimisation of product formulation and flavour release from dispersion model systems; an investigation of unique flavour combinations; as well as the utilisation of creative technologies and techniques for the modification of textures and appearance.
We extend our sincerest congratulations to Mark for his most interesting and innovative research poster presentation which received a number of RCA awards, including a bursary of $2000 awarded by the Research Chefs Foundation. Additionally, a scientific research paper is currently in the process of being reviewed and published.