Soyfoods Council Intern Weekly Report
Monday: We successfully pulled off the second taste panel. We came in early and started preparing our recipes. At noon we presented our recipes to professionals from The Soyfoods Council, ISU Dining, ISU’s Food Science and Human Nutrition, and a Hy-Vee Demonstrative Chef. They gave us great feedback on our recipes. We made minor changes to our recipes. It was our last day in the Sensory Lab, so we spent a couple hours cleaning our kitchens. We also returned all our kitchen equipment and leftover food to the storeroom.
Tuesday: We conducted nutritional analysis of our recipes from the second round of testing. We then continued to work on the recipe book; adding recipes with nutritional information, and formatting.