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

Consultant Research Chef, Gourmet Operations and Project Manager
PROVA US
Beverly , Massachusetts, 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):

• From the Kitchen to Clinic: A Cooking Demo on Developing Culturally Appropriate Recipes for Clinical Trials (Sponsored Satellite Program)

  Monday, July 24, 2023
  6:30 PM – 8:00 PM ET

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

• From the Kitchen to Clinic: A Cooking Demo on Developing Culturally Appropriate Recipes for Clinical Trials - Part 5

  Monday, July 24, 2023
  7:06 PM – 7:31 PM ET

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

• Question & Answer Period - From the Kitchen to Clinic: A Cooking Demo on Developing Culturally Appropriate Recipes for Clinical Trials

  Monday, July 24, 2023
  7:50 PM – 8:00 PM ET

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