Come one, come all! The graduate Food Science Lab class invites all to be sensory testers for their food creations. The aim is to take "unhealthy" foods to make it more nutritious or increase foods positive effect on health beyond its basic nutrition. Sensory evaluations will take place either on Monday or Wednesday (dates below) between 12:20 to 12:40pm in room C-11 (right across the computer labs in the basement) in the Silberman campus. Your participation should not take more than 10 minutes. Dates: Wednesday, April 15th Monday, April 20th Wednesday, April 22nd Monday, April 27th Wednesday, April 29th Monday, May 4th Wednesday, May 6th So what will be you eating? * Muffin o Peach puree as sugar replacer in muffins * Wheat Thin Crackers o Pumpkin puree as fat replacer in wheat thin crackers * Gluten-Free Fresh Pasta o Coffee cherry flour in fresh pasta (for fiber fortification) * Carrot cakes o Blue corn flour in carrot cakes (increase antioxidants) * Lemon Ricotta Cakes o Fig puree as fat replacer in lemon ricotta cake * Fresh Pasta o Enriched pasta with Cauliflower powder(for fiber fortification) Stop by for one day or all dates. We would love to see you there! Any questions, feel free to email: [log in to unmask]<mailto:[log in to unmask]>. Patricia Estrella MS, DPD Candidate, Program in Nutrition & Food Sciences CUNY School of Public Health at Hunter College