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 John Folse Culinary Institute at Nicholls State, Dr. Holliday continued his culinary training through internships with both an international multi-unit restaurant chain and an international ingredient application team. He then furthered his education at Louisiana State University where he completed a Master’s of Science in Food Science with a focus in food engineering/flavor chemistry with a minor in business marketing. After working in the food industry for several years, Dr. Holliday returned to school to complete a PhD in Food Science with an emphasis in food processing/product development with areas of focus in Culinology®, food chemistry, nutrition research, and organic chemistry.
His educational background as well as his product development experience with everything from start-up operations to multi-national companies uniquely positions him to support many clients. This background has allowed him to become a Certified Research Chef through the Research Chefs Association. His 15+ years in the food industry have included work in bakeries, fine dining establishments, multi-unit chain restaurants (both kitchen and management), specialty ingredient companies, and finished product manufacturers.
PeasOnMoss Podcast Live
Kimberly Schaub, Senior Product Development Scientist, Podcast Host, Certified Culinary Scientist, PeasOnMoss
Tuesday, March 27, 2018
10:45 a.m. – 11:45 a.m.
Join Kimberly and a few previous guests of the PeasOnMoss podcast as they record a special episode from the RCA Conference. See how we record and get an update on a few of the most popular guests we have had on the show so far.
The RCA Conference
March 26-28, 2018
Join culinary professionals, food scientists and R&D colleagues in Savannah, Georgia this March, and put your finger on the pulse of food product development industry. Savannah is known for its historic city layout made up of squares and where you’ll find innovation at every corner – around the city, at the RCA Conference and within the Culinology® Expo. Enhance your knowledge through education sessions, demos and workshops with leaders in food product development and network with industry innovators from around the world.