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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. |
|
Graduate student Karla Carlson and
assistant professor Dennis Ferris prepare samples of
a new cranberry chutney for flavor testing by an
evaluator. |
