On the Culinology® Corner, you'll find discussions of the many and varied subjects related to the discipline of Culinology, an approach to food that combines the culinary arts and food technology—hosted by Douglas J. Peckenpaugh, editor/associate publisher of CULINOLOGY magazine, with occasional guest bloggers from the ranks of the Research Chefs Association.

On Oct. 3rd and 4th, I will be attending the 7th annual University of Massachusetts Food Science Alumni Weekend in the picturesque town of Amherst. UMass is so beautiful this time of year with the epitome of hard-core fall activities taking place: flaming leaves, brimming apple trees and perfect 70º weather. I love going back for alumni weekend, and I wish more of my class of 1994 (OK, so there were only three of us) would come to the event.

This year is particularly special because it marks the end of an era. Fergus M. Clydesdale, who has been department head since ... I think since 1989, the year before I started, retired in July. While other alumni from UMass might be more familiar with Frederick “Jack” Francis, for me, it’s always been Ferg. He was there the day I started as a food science freshman in 1990, he gave me frequent pep talks during my four years, attended my graduation party, and is completely responsible for helping me obtain my first job. All he did was pick up the phone, make a recommendation and I was hired two weeks later as a microbiologist at Lipton.

Thanks Dr. Clydesdale. I won’t forget you or the impact you have had on my life, career and (probably) future.

Dr. Clydesdale will continue to be active in the department as a distinguished professor and director of the Food Science Policy Alliance.

Rachel Zemser, CCS, is the manager of culinary development for Kagome, Foster City, CA. She has a B.S. and M.S. in Food Science and a Culinary Arts degree from the Art Institute of New York City. She is a member of the Institute of Food Technologists, the Women’s Foodservice Forum and the Research Chefs Association.