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California State University, Fresno students Kelly K. Eichmann (left), and
Julie Wooten (right), along with professor and project advisor Joanne
Caid, team in a special effort to invent new food products.
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Lecturer John Budin sniffs a sample from his collection of food
flavors.
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Tomato chips are among the new products being developed and flavor tested
by affiliates of the Center for Food Science and Nutrition Research.
The chips are made from tomatoes and spices blended into a starch base.
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Graduate student Enersto Duran works on his recipe for a new tomato-based
salsa, with vacuum-dried cilantro added at the final phase of processing.
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Flavor testing of new products is conducted by CFSNR researchers in the
sensory evaluation laboratory at California State University, Fresno. The
evaluator must compare flavors and textures of new food products.
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Graduate student Karla Carlson and assistant professor Dennis Ferris
prepare samples of a new cranberry chutney for flavor testing by an
evaluator.
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