Reinventing the meal
Two undergraduate teams from the Faculty of Agriculture and Environmental Sciences will put their food creations to the test in student competitions.
Every summer, the Institute of Food Technologists (IFT) attracts the cream of the global food science crop to Chicago for four days of exhibitions, presentations and competitions. At IFT18, held July 15-18, two undergraduate teams from McGill’s Faculty of Agricultur[al] and Environmental Sciences will put their food creations to the test in student competitions.
MacFoodies’ multi-purpose grain mix Morinmiro can be used to make a number of traditional Somali dishes including Garow, a cereal dish made with sorghum, sugar, and goat’s milk; Anjero, a flatbread prepared with corn flour and water; and Fuud, a grits dish made with corn grits and water.
The students met in Prof. Salwa Karboune’s Food Product Development course (FDSC 405) during the Fall 2017 semester. After the course finished, they formed extracurricular teams – named MacFoodies and UglyHarvest – to develop products for consideration at this year’s IFT. Prof. Karboune mentored both teams through the design, manufacturing and testing processes.