When food technologists get together, it's a good time. The topics always center around food and evaluating products. On September 19th 2011 the local Puget Sound Institute of Technologists had a meeting. The topic of the meeting was "Texas Turkey Shootout" and the speaker was an expert in the sensory & nutritional qualities of food oils: Dr. Clay King, a professor of Food Science at Texas A&M. Dr. King's has a specialty in frying oil, so it was fitting that the topic was choices of oil to deep fry turkey: cottonseed or peanut oil. Dr. King and a former student, Bradley Scott, rolled up their sleeves and fried the group two turkeys to taste. A manager at the local FDA, Tom McLean, prepared an oven roasted turkey at home and … [Read more...]
