Clemson food science student awarded scholarship at international conference

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Melinda Russell receiving award.
San Juan, Puerto Rico — Clemson University food science and technology major Melinda Russell was awarded a scholarship worth $2,000 at the annual Research Chefs Association (RCA) conference in San Juan, Puerto Rico, in March.
The junior from Friendswood, Texas, and senior food science and technology major Paige Lindquist from Chanhassen, Minn., also gave a presentation about Clemson’s Food Science and Technology program during the organization’s higher education meeting.
“I spoke about my food science and Culinology experiences at Clemson. This was one of my favorite parts of the conference because I got to hear about other school’s programs and show off all of the great educational opportunities we have here at Clemson for food science,” Lindquist said.
Clemson’s Food Science and Technology program was approved in 2002. Its Culinary Science emphasis is one of a few national programs to attain the Research Chefs Association’s Culinology™ designation.
Since its founding, the Clemson program has seen high graduation rates accompanied by high post-graduation employment rates in both food science and technology, as well as Culinology areas.
Russell was recently appointed chair of the RCA committee and is currently completing a semester-long co-op at Perdue Farms in Salisbury, Md.
“These conferences are valuable networking opportunities,” she said.
The Research Chefs Association (RCA) was founded in 1996 and has since grown to over 2,000 members. The organization is notable for pioneering the blending of culinary arts and food science, called Culinology®, a registered trademark of RCA. This discipline has fostered a valuable partnership between the culinary professionals and food scientists, leading to its growth and development. The association consists of chefs, food scientists and other industry professionals.
“I am very grateful for the scholarship. I have worked very hard in the organization and it is great to be recognized,” Russell said.
“Their presentation was very professional and the questions ...

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