Culinary Research


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News

Scientists Receive Grant to Study the Palate of Chinese Consumers to Help Boost U.S. Cheese Industry, 8/1/2019

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Gourmet Food Safety 
We all want good-tasting foods, but what we eat also has to be safe. UTís Institute of Agriculture works with producers statewide in food safety programs.


 

Recent Publications

Enhanced Nutrient Profiles of Culinary Herb Microgreens after Sodium Selenate Biofortification in Hydroponic Conditions.  Newman, G. N., Y. Moon, C. E. Sams, and N. L. Waterland.  2019.  HortScience, 54(9) S74. [Abstract]

Enhanced Nutrient Profiles of Culinary Herb Microgreens after Sodium Selenate Biofortification in Hydroponic Conditions.  Newman, R. G., Y. Moon, C. E. Sams, J. C. Tou, and N. L. Waterland.  2019.  HortScience, Hortscience 54(9) S74. [Abstract]

Effect of Sodium Selenate Biofortification on Plant Yield, Mineral Content, and Antioxidant Capacity of Culinary Herb Microgreens.  Newman, R., Y. Moon, C. E. Sams, J. Tou, and N. Waterland.  2019.  Institute of Food Technology (IFT), Published abstract. [Abstract]

Development and Implementation of a Culinary Science Course for Food Science Students.  Wenke, M., and J. K. Richards.  2018.  Proceedings of the International Association of Food Protection, International Association of Food Protection Annual Meeting, July 8-12, 2018, Salt Lake City, UT.

Selenization of basil and cilantro through foliar applications of selenate-Se and selenite-Se.  Kopsell, D. A., C. E. Sams, T. C. Barickman, D. E. Deyton, and D. E. Kopsell.  2009.  HortScience, 44(2):438-442. [Abstract]

Epazote: a Mexican culinary herb with antifungal properties Diroff, T., and M. Gimmel.  2008.  National Conference on Undergraduate Research, Salisbury, MD, April 10-12, 2008.