NFSC 320: Science of Food
Assignment Title: Chicken Gumbo Recipe: Modification of Sodium and Fat Content and the Effect on Viscosity, Acceptance, And Sensory Attributes
What I learned: This is the first real research and scientific project I had the pleasure of working on. As a group, we had to work well together, and learn, understand and implement food science principles. We had to create and read surveys, as well as use statistics and scientific methods.
Reflection to the assignment: This assignment took a lot of time, energy and effort to make it work and look good. It was helpful to work with a good group of people, to collaborate, analyze, and complete. It was also good to get food science experience with completing actual experiments, and working with the public to complete and actual study.
Relevance to the profession: For our study, we altered the recipe to determine perceptions of low fat and low sodium variations. This gave me the opportunity to understand taste perceptions, and how to conduct a scientific food study. In the field, it will help me to explain theory behind recipe ingredients, such as fat, sodium, and starchy vegetables.
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NFSC 320 lab report very final.pdf Size : 334.265 Kb Type : pdf |
