R&D at the CIA: Building a Meal Kit – Getting Sensory

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It’s recipe testing time! After many trial-and-error recipe tests, our culinary R&D teams have completed their meal kit prototypes.

For our entrée item, we prepared a yellow coconut curry noodle dish with mushrooms, red bell peppers, and onions, garnished with peanuts, cilantro, and scallions. For our dessert, we prepared a mango rice pudding garnished with toasted sesame seeds, fresh mango, passion fruit whipped cream, and lime.

The team members were really happy with the way our food turned out, but we still needed to know what other people thought about it. The next step in the development process is sensory testing, so we prepared some entrée and dessert samples and headed to Farquharson Hall to recruit panelists. Once we found some students who were interested in tasting our food, we handed them a sensory ballot where they would rate the food based on its overall flavor.

The data we collected during this test proved to be valuable, as it helped us correct certain steps in our production process. Overall, everyone seemed to love the food and now we move on to the next step in the R&D process: scale up and shelf-life testing.

Stay tuned to hear how that goes…

 

By Bryan and Jerry

Bryan and Jerry

Bryan and Jerry

Jerry Jo (Hyeonseo)
I was born in South Korea, and lived in Columbia, MO when I moved to the U.S. I have a culinary arts associate degree from the CIA, and took my externship at The NoMad Hotel in New York City. As a culinary science bachelor’s degree student, I like coming up with fun food ideas!

Bryan Fisherkeller
I’m from Chicago, IL, and earned my associate degree in culinary arts from the CIA’s New York campus. Currently a culinary science major in the bachelor’s degree program, I’m always looking for great food!
Bryan and Jerry