Culinary Science and Food Technology

Team Mentors:

Dr. Marge Condrasky, Associate Professor
Dept. Food Science and Human Nutrition

Dr. Paul Dawson, Professor,
Dept. Food Science and Human Nutrition

Objectives:

  • Test for flavor and aroma retention for restaurant entrees and new products testing
  • Determine the effect of temperature and relative humidity on sensory aroma and flavors and evaluate volitile compounds via gas chromatography - mass spectrometry (GC-MS) profiles
  • Correlate sensory evaluations to instrumental analysis for volitile components

Topic: Culinary Nutrition - Wishing Apple Snack

Students: Jordan Ward, Timothy Broderick, Briana Foust, Courtney Chiang

Abstract: The goal was to produce a healthy alternative snack for children that contained a serving of both fruit and vegetables. Through the use of the Stage-Gate product development process, the team completed the product concept in a timely manner while achieving the goals set forth. The concept consists of dehydrated apple chips and a chocolate dipping sauce blended with dehydrated vegetable powders in order to incorporate the full serving of vegetables. The 150-calorie snack contains a full serving of fruit and vegetables that is sure to stand out of the crowd from the energy-dense and non-nutrient-dense children's snacks currently on the market. Shelf life determinations along with sensory evaluations are the next steps needed to complete the product. The product is sure to please children of all ages while unknowingly providing nutrients as well as a full serving of fruits and vegetables that is sure to trump the unhealthy competition.

Topic: A Focus on Foreign Foodstuffs

Students: Bouton Anderson, Cory Kohler, Samantha King, Tessa Brinkman, Grace Couch, Colyn, Felch, Caroline McTier

Abstract: The goal of this CI project was to produce a healthy snack item. Product development focused on a granola bar using relatively unknown ingredients: maya nut, sacha inchi, and hempseed. These underutilized ingredients feature complimentary amino acids, crude fiber, and an optimal ratio of omega 3 and 6 fatty acids. Besides its health benefits, the bar supports susatinable economic stability and environmental awareness of the ingredients origins. Incroporating these ingredients into a familiar product eases consumer uncertainty and hastens future application. Nutrient content and shelf life determination are planned using laboratory equipment and ingredient profiling. Every production trial was recorded using careful measurements that allow for simple replication. Each week the recipe was altered to obtain a desired quality as guided by the surveys. This unique, nutritious product offers uncommon ingredients that benefit the consumers, producers, and suppliers.


Triple Berry Tartlets
The Culinary Science team tests a recipe using an alternative sweetener in the filling of Triple Berry Tartlets.