Jeffrey Cousminer , MS

Jeffrey Cousminer holds a master’s degree in food science from Rutgers University and a culinary degree from the Culinary Institute of America. He is a 35+ year veteran of the food business, with prior professional experience as a working chef. As the owner of Food Alchemy Consulting (a product development company), Cousminer declares, “We put the food back into food science.” Having co-founded the Research Chefs Association (RCA) 20 years ago, he also is a former president of the organization and has been active in creating and launching multiple domestic and international culinology degree programs. The former adjunct food science professor at Montclair State University in New Jersey was the editor and co-author of the first (and only) RCA-authorized culinology reference text, “Culinology - The Intersection of Culinary Arts and Food Science” (Wiley, 2016). He can be reached at kjcous@aol.com.

Grains and Seeds are Diverse, Versatile, and Nutritious — and Increasingly in Demand

Doors are open for hundreds of global grains and seeds to enter US market.

Jeffrey Cousminer , MS

October 23, 2019

The steadily growing demand for whole grains has continued unabated due to the well-established role of whole grains in improving diet and health.

Switching from plastic to paper-based packaging often comes with new challenges. This webinar will explore how an ovenable, fiber-based packaging solution can deliver the benefits of plastic with 90% less plastic usage.

The Winter Fancy Food Show is where specialty food makers go to exhibit their newest and best products and where buyers go to find their next bestsellers.

Jeffrey Cousminer , MS

ARTICLES

Grains and Seeds are Diverse, Versatile, and Nutritious — and Increasingly in Demand

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