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In a city where the seafood and the coffee are always fresh, the Research Chefs Assn. (www.culinology.org) is throwing its annual conference and tradeshow for all you devoted foodies. The March 6-9 gathering is situated at the Washington State Convention and Trade Center in Seattle, with some 1,300 attendees from all over the world expected.

While most of the conference consists of meetings and seminars, the expo part of the gathering, with more than 120 exhibitors, will be March 7 12:30-5 p.m.

This year’s keynote is, fittingly, by Denny Marie Post, senior vice president-global food & beverage for Seattle icon Starbucks Coffee Co. Post’s speech will be followed by a coffee break -- wonder what they’ll serve?

This also being the land of Microsoft, it’s no surprise this year’s professional development seminars lean heavily to the technical side -- for example, “Successful product development using statistical experimental design.” As the RCA so aptly explains, “The development of new products requires many decisions about formula, process, and packaging.

But don’t let the verbiage scare you off. This introduction to experimental design approaches the topic through culinary case studies. Nort Holschuh and Fred Hulting from General Mills Inc. are the presenters.

Don’t miss “Emerging mega trends that can make or break your business.” The session will “identify the most important emerging mega trends, behavioral practices, attitude shifts and fundamental issues that will have a sustainable impact on the foodservice business in the next few years.” It will focus on four major areas: key opportunities stemming from critical market re-orientation, trends and demands associated with health and wellness, top new food and beverage opportunities for foodservice, and the latest trends in culinary concepts, ethnic cuisines, preparation techniques and flavors. Presenter is Elizabeth Sloan, president of Sloan Trends Inc.

You developed the world’s most exciting sauce. It’s a hit and the networks are calling. Lights, camera …stage fright! Don’t let this happen to you. Be first in line for the “Media training 101” session. Coordinated by Natalie Klein, broadcast director for The Kellen Co., “Media training 101” is designed to help you navigate print, radio and television so that your first big interview leads to more of the right kind of attention.

“Tools and tricks to speed up the design and development process” is more of a nuts and bolts session designed to help speed up the design and development process. It includes early exposure of consumers to prototypes, use of modeling techniques, involving the consumer in refining product characteristics and using manufacturing to speed the process along. Judy Lindsey, vice president and general manager of Product Dynamics, a division of RQA Inc., presents.

Or, you can leave tech behind for a basic meat-and-potatoes course. Meat alternatives, that is. The latest in sham ham, faux fowl and phony bologna gets highlighted in “Meat alternatives: Exploring your options.” Issues of kosher, halal, and LOHAS (Lifestyle of Health and Sustainability) also are included in this presentation by Jack Parker, president of Parker Development Inc. and Natural Chef Foods LLC; and Larry Lepore, CRC, director of research and development for Sokol and Co.

Health is the direction of many of the breakout sessions this year. “Integrating next-generation oils for flavor, health and profit” brings the triple-threat team of Charlie Baggs, president/executive chef of Charlie Baggs Inc.; Patricia Kearney, president and CEO of PMK Associates Inc.; and Mary LaGuardia, Omega-9 healthy oils marketing manager for Dow Agrosciences. They’ll discuss how the growing customer demand to have both health and taste can be satisfied.

This session on next-generation oils also will provide insights into consumer interest in health and wellness, the transition away from trans fats to healthier oils in foodservice and product development, as well as specific characteristics of new-generation oils in respect to function, health and sensory factors. Also covered: practical applications of healthy oils and how they can be integrated into food product development and various cooking/baking techniques.

Expect an SRO crowd for “Myth busters: Molecular gastronomy.” Or, chill out at “Ice cream: From cow to wow.” Other sessions concurrent to these are: “What’s old is new: Incorporating whole grains in product development”  and a Wild Salmon Symposium.

The last general session of the show promises magic: “Culinary techniques and magical ingredients.” And the following breakout sessions offer a choice of “An introduction to sous vide cooking” or “Functionality of whey protein concentrates.”

It’s an ambitious schedule this year, but don’t worry; it’s Seattle. There will be plenty of coffee on hand.