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PeasOnMoss Podcast Live at RCA Conf March 27 Guest Feature – Dr. Darryl Holliday, Asst. Prof. University of Holy Cross

by Kimberly Schaub | Feb 24, 2018 | Food Industry

Dr. Holliday is a senior level food and beverage professional with expertise in culinary and food science product development, ingredient functionality, cost reduction, and business development/market presence. After completing his undergraduate education at the Chef...

S3E4: Chef Ernest Miller on Healthy Fats, food education, and the latest in nutrition research on fat

by Kimberly Schaub | Feb 24, 2018 | Podcast

Chef Ernest Miller is like many of the guests that come onto the show: creative, adventurous, involved in various activities in addition to his primary job. A corporate research chef for Coast Packing, a company that specializes in selling animal fats, Chef Ernest...

Preview: Chef Ernest Miller on the myths of saturated fat

by Kimberly Schaub | Feb 18, 2018 | Podcast

Chef Ernest Miller is an educator at heart, and he likes to spend time educating consumers and colleagues. In this preview, you hear which food books he references for fun and the ones that have provided incredible food education and history to scientists, chefs, and...
PeasOnMoss to record podcast live from Research Chefs Association on March 27

PeasOnMoss to record podcast live from Research Chefs Association on March 27

by Kimberly Schaub | Feb 17, 2018 | Podcast

Savannah, GA – Kimberly Schaub, CCS, the host of the PeasOnMoss podcast will record a special episode for the podcast at the 2018 Annual Conference for the Research Chefs Association (RCA), where she has been a chef member since 2013 and certified culinary...
PeasOnMoss to record podcast live from Research Chefs Association on March 27

How to evaluate a food product – What you need to know

by Anna Chow Fry | Feb 14, 2018 | Food Science

You may think that just because sensory has the word “science” attached to it that it would be impossible to do without  knowing how to solve complicated chemical equations or dissolve colorful mysterious liquids in strange glasswares. It is true that to...
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Recent Posts

  • When the SHIFT Hits the Fan, with Chef Wiley Bates III
  • PeasOnMoss Quick Bite: Dr. Angela Shaw on looking at both sides of a food science position
  • Season 5 Special episode: Chip Potter exec director Research Chefs Association
  • Season 5 Quick Bite: The Hartman Group Laurie Demeritt
  • Episode 10: Coffee industry upcycling with The Coffee Cherry Co and Wize Coffee Leaf

Recent Comments

  • Kimberly Schaub on Kimberly’s virtual presentation to University of Illinois at Chicago biology majors: career pathways in science – food product development, food safety, food science
  • Kimberly Schaub on Episode 10: Coffee industry upcycling with The Coffee Cherry Co and Wize Coffee Leaf
  • Kimberly Schaub on Episode 10: Coffee industry upcycling with The Coffee Cherry Co and Wize Coffee Leaf
  • Kimberly Schaub on Announcing Cooking at Home with RCA Chefs Series
  • jennifer mehr on Announcing Cooking at Home with RCA Chefs Series

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