Please use this identifier to cite or link to this item: http://hdl.handle.net/10299/366
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dc.contributor.authorButler, Jillian-
dc.date.accessioned2016-09-12T14:45:14Z-
dc.date.available2016-09-12T14:45:14Z-
dc.date.issued2016-
dc.identifier.urihttp://hdl.handle.net/10299/366-
dc.descriptionResearch and Innovation success story in .pdf formaten
dc.description.abstractGeorge Brown College’s Food Innovation and Research Studio (FIRSt) is collaborating with The Chufa Nut Co., (Chufa Nut) on product development for their Tiger Nut beverage. Andrea Orazi, founder of Chufa Nut, has developed five Tiger Nut beverages and is looking to optimize for organoleptic and visual attributes. Chufa Nut is looking to optimize their current products by ensuring the quality of raw materials, preventing or limiting the separation of the current product during storage, validating and refining the original product design assumptions, and improving the extraction and cooking processing methodologies to improve the finished product quality.en
dc.language.isoenen
dc.subjectThe Chufa Nut Co.en
dc.subjectTiger Nuten
dc.subjectRobert McCurdyen
dc.subjectprocess optimizationen
dc.titleThe Chufa Nut Co. Success Storyen
dc.typeArticleen
Appears in Collections:Culinary Arts

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