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Students may be hesitant to enroll in a culinary school because they (or their friends and family!) are worried about where a culinary degree

According to USFDA, a combination product is one composed of any combination of a drug and device; biological product and device; drug and biological product

can lead. While most people assume that a culinary student would be headed towards a career as a restaurant chef, there are tons of different

; or drug, device, and biological product and fixed dose combination would include two or more combinations of drug.

Examples of combination products may in

ptions for that culinary degree!

The great thing about working in the culinary industry is people will always need food services. There’s ver

lude drug-coated devices, drugs packaged with delivery devices in medical kits, and drugs and devices packaged separately but intended to be used together.

little likelihood that you’ll ever find yourself at a lack for opportunity to use that degree that you worked so hard for. While working as a

here is enormous increase in the number of combination products entering the market in the recent years. Combination products have proven advantages but fixe

chef isn’t for everyone – remember, chefs have to work long hours, especially on evenings and weekends, in hot kitchens surrounded by all sort

d dose combinations are still in the process of convincing regulatory authority on their advantages over the single ingredient formulations.

Combination pro

s of people demanding a million things at once – your culinary arts degree will take you far.

Some of the more common, but less thought of cu

ucts have become life saving products for the pharmaceutical companies who doesn’t have many innovative molecules in their product pipeline and have been inc

inary careers include:

• Cruise Ship Chef: for the more adventurous culinary artist, who feels limited by the day to day of the restaurant in

easingly used in the product life cycle management. Even the companies having product patents are trying to extend their product life cycle through the combi

ustry, a job on a cruise ship is the perfect solution. You can travel the world doing exactly what you love – cooking. Whether you’re working

nation products and maximize the revenues. But the companies involved in this practice are overlooking that they are burdening the patients both economically

s the executive chef or even the vegetable chef, you’ll have tons of fun living the cruise life.
• Caterer: if you’re more interested in

and physically. They need to rightly judge the benefits of the combination products and they have to even look at the risks involved when combining the produ

the entrepreneurial side of the culinary arts, working as a caterer might be a good fit. As a caterer, you’ll control when and how you work, a

ts. Some of the combination products were well accepted by physicians while others suffered. Companies involved in development of combination products are fi

d which types of functions you’re involved with. You’ll also be heavily involved in menu creation and selection, and you might even find yours

ding difficulty in defining their combination products and facing various challenges from selecting a combination to marketing it.

Following aspects would a

lf as part of a party planning team.
• Research and Development: culinary students don’t necessarily have to end up working in the servic

dd to the challenges in developing combination products:

Which markets to tap where the combination products can do fairly well?
Which combination prod

industry. You can also hook up with a government agency or food manufacturer to work in the research and development area. You’ll be testing

cts are meaningful and rational?
Which therapeutic categories to select?
Which Combinations can address unmet needs of the patients?
Do combin

foods as well as creating new recipes and working the latest trends in the restaurant industry.
• Management: no one manages a kitchen be

tions increase the patient compliance?
What would be the developing cost?
How to tackle the risks encountered during combination product developmen

ter than someone who knows all the little details. A culinary degree can easily lead you to hospitality or kitchen management at all kinds of

t?

As combination products don't fit into the traditional categories of drugs, medical devices, or biological products, the USFDA is in the process of devel

evels, from restaurants to resorts.
• Publishing and Media: a love of food can take you far in the media industry, whether you choose to

ping new procedures for reviewing their safety, efficacy and quality.

Professional from academic institutions, pharmaceutical industries, health care indust

ecome an author or photographer, or you get yourself a television cooking show.
• Teaching: if you thrived in your classroom and spent al

y and representatives from various regulatory agencies are working out to design the regulatory requirements for manufacture and sale of combination products

l of your time helping out your classmates with all their projects, then maybe teaching is your calling. Culinary arts teachers are always in

.

As there is an increasing trend of the combination products companies manufacturing such products should be able to tackle the problems involved in the de

igh demand – it’s hard to find good talent that’s willing to share! If you’re outgoing and more interested in regular hours, a teaching positi

elopment. They need to be wiser in analyzing the market trends and the regulatory requirements.

Companies that provide selfless information through particip

n will allow you to indulge in your love of cooking and pass it on to others. You never know, you might be the force behind the next big thing

tion in industry events and feedback to regulatory authorities would be able to face the challenges and will be successful in developing combination products

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This article is about what steps to take for the Coast Guard Aviation Program and where you might find some of the information.

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