NFSC 320: Science of Food
Skill Area: Science of Food
Assignment Title: Final Lab Report: Gluten/Dairy Free Muffins
What I learned: In this assignment I learned how to work in a team and come up with a new food product. In my group one of the members had Celiac’s Disease and another was lactose intolerant. We knew we wanted to make a breakfast food so we took the challenge to make muffins without wheat or dairy. It was a fun project and the end product was quite tasty.
Reflection to assignment: This assignment gave me a good perspective on group work. We all had fun cooking in the kitchen once a week and of course eating. I thought it was a good experience for me, I think it has improved my knowledge to be able to help clients with special needs like omitting gluten or dairy from their diet. Also to reassure clients that foods can still be good and include a variety even with restrictions
Relevance to the profession: Developing a food products is a route that a nutritional professional can take. However this experience really taught me to modify a normal food item according to restrictions in a diet. There are so many different food products in the store and to think that each one of them had as much thought as we put into ours is amazing.
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Portfolio 2 Muffins.pdf Size : 129.254 Kb Type : pdf |
