Q: What is the result of combining the scientific knowledge of a well-known plant breeder and an award winning dairy microbiologist with cooperation from nutritional sciences and allied health sciences?
A: It all adds up to a tasty UConn-made yogurt that holds promise for its nutritional value because it is flavored with healthful berries from a novel plant called Aronia, aka black chokeberry.
The plant scientist is Professor Mark Brand, who conducts Aronia shrub and other research at the Plant Science Research Farm and supplies the berries. The microbiologist and dairy scientist is Assistant Professor Dennis D’Amico, who devised a Department of Animal Science Creamery yogurt making system that uses the berries.
The Department of Nutritional Sciences’ faculty members Professor Ji-Young Lee and Associate Professor Ock Chun studied the nutritional benefits of the berries. Taste tests were done by Department of Allied Health Sciences Professor Valerie Duffy, Brand and others.
