Suzanne is very interested in the ways that the culinary world is always shifting to include more innovative ways of handling and serving food to customers. She is looking to join a food service organization that works to identify and understand the science of eating. What specific organization might be a good fit for Suzanne?
A.
Society for Hospitality and Foodservice Management (SHFM)

B.
Institute of Food Technology (IFT)

C.
Research Chefs Association (RCA)

D.
United States Personal Chef Association (USPCA)