The food conference "Culinology: The Marriage of Culinary Art and Food Technology," will take place from 7:30 a.m. to 4 p.m. at the Marilyn Magaram Center in Sequoia Hall 104. The registration fee is $160. Registration for students and retirees is $50.

The event will focus on culinary skills and the principles and technical process involved in the production, processing, preservation, storage and distribution of foods. Product success on the retail shelf, supermarket deli counters and in food service depends on the partnership of culinary skills and food technology according to the sponsoring organization.

"Through cooking demonstrations and student competition presentations we will show what is needed to bridge the existing culinary/technology gap," says Deidre M. Larkin, planning committee chair and lecturer. "The conference should be of special interest to anyone in product development, culinary arts, marketing, food service, food science, education or dietetics."

The Southern California Institute of Food Technology is a long-standing non-profit organization.