About Menu Research and Development Who we are The Department of Menu Research and Development is a cross disciplinary group of scientists, chefs, food service operations experts, and marketing and consumer behavior experts working to better understanding our food systems and the consumers who use them. Our Mission The Department of Menu Research and Development conducts applied research, provides educational programs, developes online and in class/kitchen courses, and coordinates conferences and workshops. Menu Research and Development integrates the disciplines of culinary arts, food science, marketing, and operational strategies to help food service professionals involved in R&D increase their success rate. Our Values The Department of Menu R&D supports the core values of the Culinary Institute of America: excellence, leadership, professionalism, ethics, and respect for diversity. We understand that our food systems are inherently complex and dynamic, requiring multiple perspectives in order to achieve success in the eyes of the stakeholders involved in R&D. We believe that education and integrated team development will help solve food service related problems and better serve business and consumer needs. Our Vision The Department of Menu Research and Development will be a leader in applied research, and provide educational programs that will help increase the success rate of Menu R&D endeavors, worldwide. Our Advisory Committees We are fortunate to have the shared expertise and insight from advisory committees comprised of industry leaders, cuisine experts, and world renowned scientists.