Do They Use Science Cutlery?

Apparently there is such a thing as a Research Chefs Association. According to the website, it was

Formed in 1996 by a group of food professionals with a common interest in the challenges facing the profession, the Research Chefs Association (RCA) has rapidly grown to approximately 2,500 members. RCA has become the premier source of culinary and technical information for the food industry, with a professionally diverse membership including chefs, food scientists, and other industry professionals who are shaping the future of food research and development.

RCA is a forward-thinking, vibrant, energized organization whose members benefit by being part of a dynamic community of food professionals who work toward a common goal: Bringing excellence to food product development.

Which is all well and good, but — what do they do?