Research Chefs Association - RCA Culinology Expo

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Glossary

1

Culinology

The discipline that combines culinary craft with food science to design products that are both manufacturable and good to eat. At this event it is the organising lens for sessions on formulation, processing, and sensory outcomes.

2

Research chef

A culinary professional who works alongside food scientists in product development, translating kitchen techniques into scalable formulas. Research chefs typically own bench work, gold standards, and plant trials.

3

Bench prototype

A small lab-scale sample made to test a concept before pilot or production scale-up. Bench prototypes are evaluated for flavour, texture, cost, and process fit.

4

Gold standard

The reference sample that defines the target sensory profile for a product. Teams compare bench prototypes and plant trials against the gold standard throughout development.

5

Formulation

The recipe and process specification for a food product, including ingredient levels, order of addition, and critical process parameters. Formulation work often balances taste, cost, label claims, and shelf life.

6

Clean label

A consumer-facing approach that favours shorter, recognisable ingredient lists and fewer synthetic additives. Clean-label projects often require reformulation to replace colours, preservatives, or texture systems.

7

High-pressure processing (HPP)

A cold pasteurisation method that uses intense water pressure to reduce pathogens while preserving fresh-like sensory qualities. HPP is commonly used for ready-to-eat meals, dips, and juices.

8

Retort processing

A sealed-package thermal sterilisation process used for shelf-stable foods such as pouches, cans, and bowls. Retort schedules must be validated for safety and for texture and nutrient retention.

9

Aseptic processing

A continuous thermal process that sterilises product and packaging separately, then fills in a sterile environment. It supports shelf-stable liquids and particulates with less thermal damage than in-container retort.

10

Water activity (aw)

A measure of the free water available for microbial growth and chemical reactions. Lowering water activity can improve shelf stability but often changes texture and mouthfeel.

11

Sensory evaluation

Structured tasting and consumer testing used to measure appearance, aroma, flavour, texture, and overall liking. Descriptive panels and hedonic tests help teams choose between prototypes.

12

Shelf-life study

A planned storage trial that tracks safety, sensory, and analytical changes over time and temperature. Results support date coding and distribution decisions.

13

Scale-up

The stepwise transfer of a formula from bench to pilot plant to commercial production. Scale-up often reveals mixing, heat-transfer, and filling issues that do not appear on the bench.

14

Claim substantiation

The evidence file behind an on-pack or marketing claim such as high protein, no added sugar, or good source of fibre. Substantiation usually combines formulation data, analytical testing, and regulatory review.

15

Flavour masking

The use of ingredients or process changes to reduce undesirable notes from proteins, vitamins, preservatives, or alternative sweeteners. Masking must be balanced against label and cost targets.