[Faculty of Health and Nutrition] Student-invented retort curry initiative (product development activity ①)

Faculty of Health and Nutrition is working on a project to retort-pack curry invented by students. The project aims to learn about the nutrition and health of curry, which can be considered a healthy food, and to have students who want to develop new products create recipes for curry, a national dish of Japan, and work with companies to develop products that can be retorted. The project also aims to give students an opportunity to learn about the work of a registered dietitian, and to experience the process of planning, drafting, and developing a menu through group work.

This time, we will introduce the recipe creation and prototyping of curry for retort pouches. This project is currently being carried out by six volunteers from the fourth and third years of Faculty of Health and Nutrition, and the recipe and prototyping for this curry are based on the following three concepts.

・You can get dietary fiber.
- It can supplement dietary fiber that is often lacking.
・Even people with wheat flour allergies can eat it.

Before finalizing the recipe, we exchanged various opinions on which ingredients would suit the concept and decided on the ingredients, and made the first prototype in March of this year. In the first prototype, we found areas that needed improvement in terms of appearance and taste, which we corrected and made a second prototype in April. Since the areas for improvement were corrected in the second prototype, we plan to create and submit a proposal to propose to companies.

We will continue to report on our activities.

(Source: Faculty of Health and Nutrition)