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Elaine Champagne, Food Processing & Sensory Quality Research Unit, USDA-ARS-Southern Regional Research Center, PO Box 19687, New Orleans, LA 70179, 504-286-4451, etchamp@srrc.ars.usda.gov, msa.ars.usda.gov/la/srrc The mission of the Food Processing & Sensory Quality Research Unit is to invent, design, and develop cost-effective, environmentally acceptable processing systems that yield value-added products of enhanced quality from food crops. A multi-disciplined team of scientists is meeting these challenges by 1) obtaining a basic biochemical understanding of the interactions of food and its individual components; 2) scientifically defining and measuring sensory quality in foods before and after processing; 3) designing cost-effective, environmentally-acceptable processes for converting foods and their separated components into value-added products; and 4) developing technologies for predicting and assessing the nutritional, sensory, and processing quality attributes of foods.
Session 19, Video Theater
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |