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Cecilia Cirne's Custom-Designed major pulls from the disciplines of culinary arts, nutrition, public health and sustainability. In this capstone presentation, Cecilia shares research on upcycled food. Upcycled food is not only a recent trend in the food industry, but it also requires a new set of knowledge and process in product development. After compiling the literature on upcycled foods, particularly in consumer reactions and impact on social environmentalism, Cecilia has put into action the product development timeline to create products that are sustainable for communities and their environments. Throughout this project, Cecilia has completed theoretical background, consultations and practice applications, all in effort to culminate with an upcycled, ingredient driven prototype that is well researched, consumer informed, and developed with community wellbeing in mind.