Pros and Cons of Imitation Meat is Postponed
The Department of Food and Hospitality Management has a new “Hot Topics In Food” Seminar and Discussion Series starting and it’s for students, faculty, staff and others at the University, interested in the world of food.
- New Date Coming Soon
- 12:00 - 1:00 p.m.
- 6th floor lounge in Academic Building
Our first hot topic? Pros and Cons of Imitation Meat presented by Mike Tunick, PhD, assistant clinical professor.
Tofu was developed some 2000 years ago and veggie burgers have been on the market since the 1980s, but the imitation meat products now being invented are designed to look, feel, taste and cook like the real thing. Environmental damage and inhumane treatment of cattle are eliminated with these products, but their health benefits and quality are in question.
This presentation will deal with advantages and disadvantages of this emerging technology, with samples available for tasting. This short presentation of the pros and cons based on Tunick's research will be followed by questions, discussion and tasting.
For info and questions, please contact Rose Trout, DHSc. Upcoming dates and topics will be announced throughout the year.