News Release

FOR IMMEDIATE RELEASE

INDUSTRY WEBINAR EXAMINES CULINOLOGY®
HFM, ASHFSA and MFNS collaborate on Webinar series focusing on culinary arts and food technology

New York, NY (June 26, 2008) – Advancements in science and the culinary arts have resulted in healthcare institutions serving up better tasting, more nutritious and safer foods.

Culinology®, a relatively new term coined by the Research Chefs Association (RCA) that describes and formalizes the fusion of two disciplines - culinary art and food technology - is modernizing foodservice in the healthcare sector.

The "Culinology® & the Future of America's Kitchens," Webinar will feature a panel of food industry experts discussing how their use of cutting-edge technology mixed with the art of cooking in the kitchen is reshaping the future of food. The Webinar will be held on July 21 at 2 p.m. E.D.T. and is being presented in cooperation with the RCA.

The National Society for Healthcare Foodservice Management (HFM), American Society for Healthcare Food Service Administrators (ASHFSA) and the Management in Food and Nutrition Systems (MFNS), a practice group of the American Dietetic Association, came together this year to create a series of innovative Webinars on the crucial issues facing the foodservice industry today. The Culinology® Webinar is the last in a three-part series for this year.

In the July 21 Webinar, the panelists will explore how they are successfully using Culinology® in their own kitchens to increase customer satisfaction. The panel includes Bob Davis, an executive chef with 20 years experience in the casual dining industry; Janet Carver, who works in the customer solutions and product innovation division of National Starch Food Innovation; and Dr. Aubrey Coffee, a lecturer, sensory coordinator and teacher in the department of food science and human nutrition at Clemson University.

The Webinar is open to the public. HFM, ASHFSA and MFNS members pay $75 and non-members pay $95.

"Foodservice in the healthcare sector is constantly evolving," said HFM president Mary Angela Miller, administrative director for Ohio State University Medical Center in Columbus, OH. "Technology is now being infused to enhance and redefine the foodservice operations at hospitals and healthcare facilities across the country."

The Culinology® Webinar is being moderated by Tim Bauman, the director of food and nutrition services at Wood County Hospital in Bowling Green, OH. He is a member of the national board of directors for ASHFSA, an affiliate of the American Hospital Association, and was the 1998, 1999 and 2001 recipient of the ASHFSA "Chip off the Bloch" Award. Bauman was also the 2006 recipient of ASHFSA's Jacques Bloch Award.

"We've had a very productive and successful collaboration with HFM and MFNS on the educational Webinars this year," said ASHFSA president, Deanne Carlisle, operations manager of VA Medical Center in Hillsboro, OR. "While this is the last in the series for this year, we're excited about starting it up again in the Fall."

The July 21 Webinar is being sponsored by Dow Agrosciences. LLC, which provides innovative technologies for crop protection, pest and vegetation management, seeds, traits, and agricultural biotechnology to serve the world's growing population.

To learn more about the Webinar, please visit www.hfm.org, www.ashfsa.org, or www.rdmanager.org.

About HFM:
The National Society for Healthcare Foodservice Management (HFM) represents about 2,000 on-staff foodservice professionals at acute, extended and long-term care facilities and suppliers in the United States and Canada. Founded in 1988, HFM is the healthcare foodservice industry's leading resource for educational programming, professional development, advocacy and innovative business practices that increase patient and staff satisfaction, decrease costs, and define successful operation performance. HFM also provides a venue for operators and suppliers to build powerful partnerships that can compete successfully in today's fast-changing healthcare environment.

About ASHFSA:
The American Society for Healthcare Food Service Administrators (ASHFSA) is affiliated with one of the largest and most credible organizations in health care today, the American Hospital Association. For 40 years, we have been the premier source of professional education and networking for food and nutrition service management professionals. Our members represent healthcare institutions from across the country. They serve in varied roles such as directors or administrators responsible for patient food service management, cafeteria vending/catering management, clinical nutrition services and support services/multi-department or multi-unit management.

About MFNS:
A dietetic practice group (DPG) within the American Dietetic Association, Management in Food and Nutrition Systems, works to advance leadership for dietitians practicing in food and nutrition systems management. MFNS promote networking, mentoring, information exchange, professional enhancement and leadership opportunities. Members practice in a variety of setting that required expertise in managing resources, systems, organizations and teams.

About RCA:
Founded in 1996, the Research Chefs Association has rapidly grown to over 2,300 members, including chefs, food scientists, technologists, writers, nutritionists, academicians, researchers, consultants, sales and marketing professionals, suppliers, co-packers, distributors and students. RCA is the premier source of culinary and technical information for the food product development industry and is committed to the advancement of Culinology® –the blending of the culinary arts and food science.

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