Experience in a food science laboratory allowed for Greysen to experiment with the components of food and the possible ways analyze not only nutritional components, but sensory aspects as well. Consumer acceptability is rooted in sensory characteristics, it is crucial to understand how to measure them and manipulate them for overall increased health effects. The subsequent analysis of the different aspects of food allowed for the development of problem solving skills to further develop a new product. This product development included a nutrient analysis, a planned out scaling process, and a reasoning for being a new and improved product. The new product underwent consumer sensory testing as well as different analysis processes to determine if it would be a viable swap as a more nutritionally sound option.
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Greysen and her group developed a low calorie brownie substitute, similar to some nostalgic snacks. Not only did they create a rewarding product, but they also learned about team building and delegation of tasks. These skills will continue to be vital for Greysen through her professional career, wherever she goes.
Careful removal of crucibles from furnace
Analysis of cheeseball texture properties
Crucibles in furnace, prior to ashing
Ash crucibles after removal from furnace