Lab to Field to Cans and Jars – Jessica Cooperstone PhD

Even when summer is over, the season peak flavor and nutrition in tomatoes is available all year long in cans or jars.  Lycopene, the antioxidant compound that makes tomatoes red, is even more available in tomatoes that have been turned in to tomato products and has been shown to be protective for diseases from cardiovasular to cancers. What if it is more than just the lycopene in the tomatoes that make a difference. That is the question being pursued at the The Ohio State University by Dr. Jessica Coooperstone's Lab where positive  protections have been found from tomatoes with or without lycopene.  Just when it seems that the tomato story can't get any better, we learn about the role "Alpha Tomatine" and the potential of making a great product better.  Jessica Cooperstone is Associate Professor in the department of Horticulture and Crop Science and the department of Food Science & Technology . www. CooperstoneLab.com

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Farm to Table means different things to different people but many would agree that restaurants and their chefs have led the way on our Farm to Table journey. Chefs might say that they have been led by their own customers who have shown a preference for food with a story all the way back to the farm: the farmer, unique varieties or breeds, production practices and overall sustainability. In this episode of Farm To Table Talk we are joined at the table by Greg Drescher, the Vice President of Strategic Initiatives and Industry Leadership with the Culinary Institute of America (CIA) to explore what Farm To Table means in the Culinary world and the trends that change menus.