Key Takeaways
- A University of Delaware student is developing a non-dairy ice cream base from locally sourced lima beans.
- Research focuses on ensuring allergen-free and sustainable alternatives in food production.
- Hill is also studying food safety practices for cottage food establishments under faculty guidance.
At the University of Delaware, student Hill is spearheading an innovative project to create a non-dairy ice cream base using lima beans, the state’s top crop. Currently, the university uses Oatly as its non-dairy flavor, which is purchased rather than produced on-site. Hill aims to change that by exploring plant-based options sourced locally.
Initially, Hill experimented with oat and nut bases but faced challenges related to limited crop space and the need for allergen-free alternatives. A breakthrough came when she recalled Delaware’s position as the leading producer of lima beans, prompting her to consider legume milk as a viable ice cream base. Although this endeavor is ambitious for one student, progress is gradual as creating a non-dairy frozen dessert requires intricate knowledge of food science, notably in mimicking milk fat.
Hill recognizes that large companies employ specialized food scientists for different aspects of formulation, such as fats and sugars. To facilitate continued research, she hopes to leave detailed notes for future food science interns, promoting collaboration and integration into departmental efforts.
In addition to her ice cream project, Hill is engaged in another independent study with Adrienne Shearer, an assistant professor in food science, that focuses on enhancing food safety practices for cottage food businesses. This research looks at the diverse regulations surrounding cottage food laws in various states and territories. By developing surveys for agencies like the Department of Public Health and Department of Agriculture, the goal is to gather data on best practices, enhancing safety standards for home-based food sellers.
“Food safety is such an important topic that we as UD food science students are pushed on a lot,” Hill shares, highlighting the emphasis placed on safe practices since their freshman year. Her engagement extends beyond research; she participates as an ag ambassador, providing tours to prospective students, and works as a Blue Hen Flock Intern, responsible for transporting the university’s mascot during football games.
Through her efforts in research and community involvement, Hill embodies the university’s commitment to innovation and quality in food science, while paving the way for future developments in sustainable food production.
The content above is a summary. For more details, see the source article.