Janet Carver Elected Vice President of the Research Chefs Association

BRIDGEWATER, NJJanet Carver, Culinary Group Leader for National Starch Food Innovation, has been elected Vice President of the Research Chefs Association (RCA) for the 2007-2008 term.

Carver also has been appointed Chair of the Institute of Food Technologists/RCA Culinology Demonstration Pavilion for the IFTs Annual Meeting & Food Expo, which will be held in Chicago this July. In 2004, she served as a member of RCAs Fine Dining Team along with David Burke of the davidburke & donatella restaurant in New York City during the RCA/IFT Food Challenge in Las Vegas.

An active member of the RCA since 1999, Carver was elected to the RCAs Board of Directors in 2006. Her responsibilities at the RCA have included serving on the Education Committee as a Continuing Education Instructor and teaching basic carbohydrate science to chefs and teach-assisting basic culinary classes to food scientists. These classes help individuals reach certification either as Certified Research Chefs or Certified Culinary Scientists. She will continue her current Education Committee roles as well as co-chair the Nominations and Board Development Committee.

Carver began her career at National Starch in 1990, working as a member of the Technical Service Team and attended Peter Kumps NY Cooking School (now known as the Institute of Culinary Education) in Manhattan to acquire her culinary degree in 2000. In 2003, she helped to create and manage the National Starch Food Innovation Culinary Group.

About the Research Chefs Association
The Research Chefs Association is the leading professional community for food research and development. Its members, comprised of chefs and food scientists, are the pioneers of the discipline of Culinology®the blending of culinary arts and the science of food. Formed in 1996 by a group of food professionals with a common interest in the challenges facing the profession, the Research Chefs Association has rapidly grown to approximately 2,000 members and has become the premier source of culinary and technical information for the food industry. To date, seven universities offer degree programs in Culinology, including Clemson, University of Massachusetts-Amherst, and University of Nebraska. Drexel University and Rutgers University in conjunction with Mercer County Community College are in the process of outlining and funding Culinology degree offerings at their institutions. More information on the Research Chefs Association is available at http://www.culinology.org.

About National Starch Food Innovation
National Starch Food Innovation is a leading global supplier of nature-based functional and nutritional ingredient solutions to the food and beverage industries. The company has a strong focus on delivering innovation to meet market and consumer trends in wholesome and natural, texture, nutrition, wellness, vitality and targeted delivery solutions. This vision combined with an extensive, award-winning product range, market knowledge and technical expertise makes National Starch Food Innovation a partner of choice for the next generation of food producers. For more information, visit http://www.foodinnovation.com.