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].
Patricia Estrella
MS, DPD Candidate, Program in Nutrition & Food Sciences
CUNY School of Public Health at Hunter College
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