EDUCATIONAL BEST PRACTICES DAY-JUNE 20, SALT LAKE CITY

Sensory science provides culinary students with an opportunity to learn the vocabulary which describes the texture, appearance, taste and smell of food.  This vocabulary assists students as they evaluate food that they have prepared.  Instead of using words like "good" or "bad," sensory science allows students to specifically identify the attributes of food.  Students then can formulate a plan to improve a food.

Attendees at Dr. Anne Rogan's break out session during the CAFÉ Leadership Conference's Educational Best Practices Day will observe this technique of teaching sensory science by the use of four varieties of potatoes, prepared using up to three preparation techniques.

Anne Rogan earned a bachelor's degree in nutrition and a master's degree in food science from Cornell University.  She completed her PhD studies applying statistical process control tools to HACCP plans for food safety at Union College's Graduate Management Program.  She has been a tenured college professor at Russell Sage College (Troy, NY) and SUNY Oneonta.  She is currently teaching in the Culinary Arts Program at SUNY Cobleskill.  Dr. Rogan is a registered dietitian with consulting experience in school lunch, Head Start and the Office for Aging.  She has expertise in food science and nutrition.

For online registration, hotel information, and a conference agenda, go to http://cafemeetingplace.com/cafe-events/2014-leadership-conference