Research Food Technologist
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.
Bland JM, Ardoin R, Li CH, Bechtel PJ. 2022. Instrumental Texture Differentiation of Channel (Ictalurus punctatus) and Hybrid (Channel × Blue, Ictalurus furcatus) Catfish Fillets. Foods. 11(13):1875. https://doi.org/10.3390/foods11131875
Murillo, S., Ardoin, R., Watts, E. and Prinyawiwatkul, W., 2022. Effects of Catfish (Ictalurus punctatus) Bone Powder on Consumers’ Liking, Emotions, and Purchase Intent of Fried Catfish Strips. Foods, 11(4), p.540.
Improving Evaluation of Catfish Quality and Reducing Fish Waste In-House Appropriated (D) Accession Number:438321 Nutritional Benefits of Health-Promoting Rice and Value-Added Foods In-House Appropriated (D) Accession Number:438610