Progression in Food Science

Progression in Food Science

Sep 10
Marla Todd, Associate Director of Advancement Communications
  

At this year’s Farm Progress Show, the Department of Food Science and Human Nutrition took an unconventional approach of exhibiting the work of our students and researchers by handing out more than 3,000 puffed brown rice samples to many visitors over the three-day event. It was a basic illustration of the extrusion process, used to create many common food products. Our students are using the extrusion process to explore developing products that have an increased amount of proteins, varied starch, lower in calories, and even gluten free snacks. The sample was made from 100% brown rice and was run through a pilot plant size extruder on site at the Farm Progress Show. The samples had the appearance of a CHEETOS® and the taste of a rice cake. Many of the individuals that sampled this product were very intrigued by the research being done by our students and even wondered if they could buy this particular product at the grocery store. We would like to thank the many individuals that came to see us in the ACES tent and invite people to learn more about Processing at Illinois!

Puffed rice samples

FSHN at Farm Progress