Graduate Research Assistant
Pursuing M.S. in Food Science, Texas A&M University, College Station, TX, expected 2012
Nick’s research interest includes improving the nutritional quality of foods while retaining or improving its sensory qualities. Currently, Nick is working on extending the quality of a gluten free bread in frozen storage through the addition of various gums and emulsifiers. Additionally, he will be investigating the addition of other ingredients to increase the nutritional quality of the shelf-stable gluten-free bread.