Rachel Gooding, Food Science Bachelors, Culinary Arts Associates (she/her/hers)

Research Chef
Formally with McCormick Science Institute
Balitmore, Maryland, United States

Chef Rachel Gooding’s love of food inspired her to pursue degrees in Food Science and Culinary Arts from the University of Massachusetts Amherst and Johnson and Wales University, respectively. She has since used her expertise in various initiatives that promote flavorful food. Over the course of her career, Rachel was instrumental in developing recipes used in clinical studies supported by the McCormick Science Institute, thus supporting diet quality that does not sacrifice taste enjoyment.

Presentation(s):

• Developing Culturally Appropriate Recipes for Human Clinical Trials (Sponsored Satellite Program)

  Wednesday, November 9, 2022
  12:00 PM – 1:00 PM ET

  Disclosure(s): No relevant financial relationship(s) with ineligible companies to disclose.

• Recipe Development for Clinical Research (Sponsored Satellite Program)

  Wednesday, November 9, 2022
  12:20 PM – 12:35 PM ET

  Disclosure(s): No relevant financial relationship(s) with ineligible companies to disclose.

• Panel DIscussion - Developing Culturally Appropriate Recipes for Human Clinical Trials (Sponsored Satellite Program)

  Wednesday, November 9, 2022
  12:50 PM – 1:00 PM ET

  Disclosure(s): No relevant financial relationship(s) with ineligible companies to disclose.