[Faculty of Health and Nutrition] Student-invented curry retort pouch initiative ③

The curry study group is run by third and fourth year students Faculty of Health and Nutrition, along with Professor Eiji Ohara, as part of a program to help students learn about the work of registered dietitians, as well as to develop management skills in research methods and food development, thereby improving the students' educational abilities. This year, they are working with a company to develop a ready-to-eat curry using the students' recipes.

This time, we looked into the texture and flavor of the ingredients, which were issues in the previous edition.
As a result, we successfully completed "Fluffy Pumpkin Curry"! It is a spicy curry made with chickpeas, lotus root, and pumpkin.

The completed ready-to-eat curry will be distributed to students entering next year. Please look forward to it, new students!

(Source: Faculty of Health and Nutrition)