![]() great party but where's the food |
As winners of this year's NASA food product development competition, these students and their product, Pizza Poppers, will be attending the 2003 IFT Annual Meeting + Food Expo(r), at Chicago's McCormick Place convention center, beginning July 13.
Pizza Poppers were developed after Chapman students researched existing foods for astronauts and noticed a significant lack of comfort foods, like pizza and peanut butter and jelly sandwiches, according to Prakash.
She says impressive characteristics of the product from the NASA perspective are its utilization of protein-rich wastewater leftover from tofu manufacturing, and its ability to be crispy while producing no crumbs that can adversely affect sensitive electronics aboard space stations.
Prakash says the students subjected their product to extensive microbiological, chemical, physical and sensory evaluation tests in order to develop a pizza snack that has an attractive texture and taste and is safe for consumption even with a one-year shelf life. Like other products originally used for space flight, students foresee Pizza Pops becoming a popular item in grocery stores, too.
NASA is picking up the tab for the Chapman team to attend the meeting and exposition. They will be on the expo floor with 1,000 other companies presenting the latest in food science, research, product development, safety, and other related topics. Later this year, the students will be offering their pizza to scientists at the Johnson Space Center in Houston.
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