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Ryan Ardoin

Research Food Technologist

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Ryan Ardoin is a Food Sensory Scientist for the Food Processing and Sensory Quality Research Unit at the Southern Regional Research Center in New Orleans, LA, which houses a twelve-booth sensory laboratory and food processing pilot plant and maintains a trained descriptive sensory panel. Ryan earned a Ph.D. in Nutrition and Food Sciences from Louisiana State University before joining the ARS. His research interests are psychometrics and sensory evaluation methods, novel food product development, and application of statistical methods to human perceptual data. He is currently working on national projects Aquaculture (NP 106) and Product Quality and New Uses (NP 306) to enhance the quality of U.S. farm raised catfish, improve fish evaluation methods, and reduce processing waste. Dr. Ardoin also uses his expertise to evaluate health-promoting rice varieties and improve processing and end-use quality of U.S. grown rice.