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Study on Local Artisanal Food Published

September 18, 2019

As part of the STAR program, Cecilia Cirne, culinary arts and food science '22, with Department of Food and Hospitality Management faculty Michael Tunick, PhD, assistant clinical professor and Rosemary Trout, DHSc, assistant clinical professor and program director, published research on the differences between artisanal and commercial grain, coffee, ice cream, cheese and chocolate. Part chemistry and part psychology, the work appears in npj Science of Food, a journal in the Nature Publishing Group.