John Owen

Improving food food systems by studying improvements such as fermentation, clean label ingredients or processing improvements. That could be achieved through extrusion.

Intro Food Science Class. Fermented three different versions of wine. Tested the difference between a normal, cheap, and citric fermentation to observe the differences.

Food Microbiology. Tested to see what sugar would ferment the best and have a good flavor, including peaches and Stevia. Took that data and used it to develop a better tasting seltzer with no added flavors.

Food Chemistry and Sensory. Ran a test with three different sweeteners, Stevia, sugar, and erythritol, at equal flavor potency. Ran a sensory test to see if people would notice a difference. Used results as a proof that there was no noticeable difference in flavor, even without the addition of sugar.

Food Analysis. Ran an experiment comparing baked vs fried chips, to refine our skill in running analysis testing. We had shown that baked chips held more starch in them but reduced oil compared to fried chips.

Product development Class. Developed an alcoholic gusher, ran a sensory test, developed a HACCP plan, ran shelf life study, and determined how we could upscale our product for manufacturing.