Value-added new food product research and development from Louisiana agricultural, seafood and aquacultural byproducts and wastes from processing plants.
Sensory science and evaluation methods as a driving force and tool for the development of new products; Consumer-oriented product optimization and acceptance as a primary tool for the success of new products in the market; Use of statistical methods and analyses as a tool for assisting the interpretation of complex sensory and consumer results.
Functional properties of raw materials as affected by product formulation and process conditions which influence overall sensory properties of end products.