LATEST PROJECTS
Product Development of Jicama Chips
Chili Lime Jicama Chips were developed during the Spring of 2016 for a product development class. Throughout 15 weeks, I worked as a part of a group to develop a high fiber, baked, flavorful potato chip alternative. These chips were determined to be rather successful and had high sensory scores by the end of the production. For more information click here.
IFTSA Task Force
During the Fall of 2016 I was a part of a task force that was assigned to evaluate and redefine the roles of leadership positions of students involved with IFT. This was a collaborative effort of individuals from six different schools across the country. While this task force is currently ongoing, we just submitted our first proposal to the IFT Board of Directors.
MIC of WMEO in Yeasts
There has been an increasing trend in natural preservatives and antimicrobials. With the increase in this trend, many new plants have been explored for their essential oil properties. My undergraduate research has been focused on finding the minimum inhibitory concentration of white mustard essential oil that can be used on yeasts. This is ongoing research.
To see more or discuss possible work let's talk >>
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