NDSU Extension - Nutrition
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This work is supported by the U.S. Department of Agriculture’s National Institute of Food and Agriculture. Persons with disabilities who require alternative means of communication for program information (e.g., Braille, large print) print, audiotape, American Sign Language, etc.) should contact NDSU Extension at 701-231-1865.
Have you ever heard of a food sensory analysis?
Watch the latest video from Field to Fork to learn more!
10/20/2026
Please join HNES in congratulating Julie Garden-Robinson on some remarkable accomplishments!
Julie Garden-Robinson, PhD, LRD, FAND, professor and extension specialist, was recognized with the Distinguished Service Award for the 12-state North Central Region at the Epsilon Sigma Phi National Conference, honoring her exceptional contributions to Extension.
Adding to this outstanding achievement, Julie secured an $85,358 grant for the Field to Fork program and, in collaboration with Jiajia Rao, a $93,022 grant to advance research on the health benefits of dry edible bean-derived resistant starch.
10/20/2026
Try using dry beans!
Dry beans are an excellent source of plant-based protein, fiber and several other nutrients. Dry beans can be used in a variety of ways on your menu, and they are affordable at about 15 cents per serving.
Pressure cookers can speed the preparation time for dry beans. While traditional soaking and cooking dry beans on a stove may require hours of preparation time, 1 pound of dry beans can be prepared in less than an hour in a pressure cooker.
Learn more >>> https://www.ndsu.edu/agriculture/extension/publications/field-fork-pressure-cook-dry-beans-save-money-and-time
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NDSU Dept Of Health, Nutrition And Exercise Sciences/EML 316
Fargo, ND
58108
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