The College of Health Sciences at West Chester University recently hosted its third annual Food and Sensory Evaluation Competition through the Department of Nutrition, led by Associate Professor Dr. Amir Golmohamadi.
Four teams from across campus created original quick bread recipes centered on a single, distinctive ingredient: pistachio.
Each team included students, faculty, and staff from WCU’s colleges and schools:
- Team 1: College of Health Sciences and Wells School of Music.
- Team 2: College of the Sciences and Mathematics and the College of Education and Social Work.
- Team 3: University College, Graduate School, and University Library.
- Team 4: College of Arts and Humanities and College of Business and Public Management.
The teams first developed their recipes, and after receiving the go-ahead from Golmohamadi, baked them inside the Sciences & Engineering Center and the Commons’ (SECC) Food Lab. Then, students from the nutrition department guided 74 judges, which included students, faculty, staff, and WCU visitors, through the process of taste testing.
The event brought together participants from across campus to engage in a shared culinary experience. Importantly, it also introduced the campus community to the scientific process of sensory evaluation, demonstrating how food science, nutrition, and human perception intersect within the department’s state-of-the-art laboratory.
The tasting was carefully controlled for fairness: participants received two of the four breads at a time, with pairings randomized to ensure blind results. Each sample was rated on appearance, taste, texture, and overall enjoyment.
Participants cleansed their palates with water and crackers between samples before submitting their ratings through a quick, digital survey.
“That was pretty fun,” said Mars Libenson, a third-year Biology major who heard about the event from a friend and decided to stop by on a whim. “I liked one slightly more than the other, and I liked how easy and accessible it all was.”
Golmohamadi, who organized the competition, said he chose the pistachio as the star ingredient because of how popular it has become on social media through Dubai chocolate, a confection that typically features pistachio.
“This is the bridge between food science and nutrition,” Golmohamadi said. “Taste testing is a rigorous scientific process, and this competition brings that to life.”
Scott Heinrichs, Dean of the College of Health Sciences, agreed.
“This kind of competition gives students real exposure to the sensory evaluation side of nutrition,” he said.
In the end, Team 2 (College of the Sciences and Mathematics and College of Education and Social Work) secured first place with their Pistachio Loaf Cake, a cardamom-spiced loaf made with Greek yogurt and olive oil, topped with a pistachio butter glaze. Nearly three out of four participants gave it a five-star rating.
In a close second was Team 4 (College of Arts and Humanities and College of Business and Public Management) with a Pistachio Bread built on a pistachio pudding mix and finished with an almond-vanilla glaze and chopped pistachios. In fact, Team 4’s sample beat Team 2’s when judged solely on appearance, said Golmohamadi.
“Every single team should be proud,” he said. “The effort and care that went into each recipe were clear, and the participants felt it.”
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