Collins College Faculty Stay on the Cutting Edge by Getting the 'Pulse' on Industry Trends
Professor Sandy Kapoor attended the Pulse Bakery & Snack Product Development Course at the Culinary Institute of America in New York last month.
Kapoor attended the course, sponsored by the USA Dry Pea & Lentil Council/Northern Pulse Growers Association, for professional development. She spent eight hours in the production, tasting and evaluation of bakery products and snacks made with flour from pulses, which are dried seeds that were once the fruit of a plant enclosed in a pod, such as peas, lentils and chickpeas.
“Since pulses are high in fiber and protein, contain no gluten and most contain little or no fat, they are a product worth learning about for their nutritional and economical value,” Kapoor says.
According to the Food and Agriculture Organization of the United Nations, 2016 is the international year of pulses, warranting it appropriate for Kapoor to incorporate a lessons on pulses into her Professional Healthy Cooking course next year.