[Faculty of Health and Nutrition] Student-invented initiative to make retort curry ②

The curry study group is run by 3rd and 4th year students Faculty of Health and Nutrition, and Professor Eiji Ohara, as a part of the program to learn about the work of registered dietitians, develop management skills in research methods and food development, and improve students' educational abilities. This year, in collaboration with a company, we are working to turn curry recipes thought up by students into retort pouches.

This time, the students submitted their proposal to the company and created a prototype. The company commented that "the menu is fine, but it may be difficult to make it edible for people with wheat allergies," and also advised that "you may need to use alternative foods, etc.", as wheat was used in the roux and seasonings.

Then, based on the proposals created by the students and the above information, the company was asked to create a prototype of a ready-made curry, and the ready-made curry for tasting was completed.
After tasting it, we found that it tasted good, but there were many issues with the flavor, the size of the ingredients, etc. We are currently considering various proposals to resolve these issues.
The instant curry is finally nearing completion!

(Source: Faculty of Health and Nutrition)