R&D at the CIA: Building a Meal Kit – Getting Sensory
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
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- R&D at the CIA: Building a Meal Kit – Getting Sensory - April 4, 2018