Culinology – The Art and Science of Great Food
We currently have 45 Research Chef Association Certified Culinologists on staff, with more in training. This culinary training program helps our product development team build a well-rounded understanding of both the culinary aspect and commercial viability of making a new food product so we can offer products that consumers and customers will love. But consumers also want to eat healthy, and many want to reduce the amount of saturated fat, sodium, and trans fat in their diet. So, we have four professionals at the Tyson Discovery Center with dietetic degrees who specialize in human nutrition and apply their expertise to product research and development. By tapping into their knowledge, we are creating a culture of health-and-wellness awareness when it comes to product development. This not only helps us make great food, but make a difference as well.