Description:
(Audio News 12/14/12) Oysters and prunes may not have a lot in common, but in Subramaniam Sathivel’s lab, these are two of the products chefs are working with to develop new foods for consumers. The LSU AgCenter researcher specializes in cryopreservation and shelf stabilization of foods. He is partnering with Motivatit Seafoods to help them produce oyster and spinach ravioli. (Runtime: 1:40)

Primary Audience:
General

Resource Updated:
12/14/2012 2:39:42 PM