Beth Calder worked on a collaborative research project with Barbara Brooks, Seal Cove Farm, and her colleagues at the UMaine Department of Food Science & Human Nutrition. Their graduate student worked on a product development project to incorporate fish oils into soft goat cheese. The research was published and picked up by IFT News, which is an international Food Science organization. To read more, please visit this web site: http://www.ift.org/newsroom/news-releases/2012/february/16/fish-oil.aspx.
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