KANSAS CITY – Focused on the science behind culinary arts and product development, officials with The Research Chefs Association’s Culinology magazine have named Sosland Publishing Company its official publishing partner.

Beginning with the May-June issue, the association’s official magazine will be published quarterly, utilizing the expertise of Sosland’s editorial and publishing team to develop content that tracks news and trends related to: new product development, regulatory issues, ingredient considerations and commentary covering the entire spectrum of the food processing spectrum. With a circulation of 20,000 qualified subscribers, the readership of Culinology includes RCA’s members as well as new-product developers across all of Sosland’s titles (including Meat&Poultry, Food Business News, Baking&Snack and Baking Buyer).

“We are pleased to play an important role in the next evolution of Culinology magazine,” said Mark Sabo, president of Sosland Publishing. “The expanded publication, both on-line and print, will provide research chefs, corporate managers, culinary scientists and other product development professionals an ‘insider’s view’ of trends in the research and development arena. We look forward to taking Culinology to the next level with a refined focus on the stories and news that matter most to culinology professionals.”

“We look forward to a long partnership with Sosland Publishing as we build on the successes of Culinology magazine,” said Jim Fowler, executive vice president of the RCA. “Given Sosland’s reputation for publishing quality magazines across the food production supply chain, this partnership demonstrates RCA’s commitment to reaching the broader food industry. We are confident that Culinology magazine will provide the RCA with the ideal forum to further drive the development and understanding of this important discipline.”