But it’s not only students in the culinary science class who are creating new ISU Dining menu options. Cassie Miller and Amanda Pudlik, two culinary science juniors, created soy-based recipes in ISU’s research food lab last summer as interns for Iowa-based Soyfoods Council.
Phillips said that some of their creations — including Southwest tofu pasta (tofu and salsa macaroni and cheese), soy pad Thai noodles and shrimp, and tofu croutons — have been added to ISU Dining’s rotation. And two new desserts — a Hawaiian scone and blueberry crumble cake — will be served in campus dining locations soon.
Phillips said he hasn’t quite perfected the desserts to produce in mass quantity. He starts with a home-size recipe and adjusts it for 100 servings. With that size mastered, he then multiplies it for 1,500, the normal quantity prepared for each dining hall. For more: http://www.iastate.edu/Inside/2010/0415/dining.php