BAE Adjunct professor’s research on low fat French fries in national media

USA Today and other media outlets recently covered Adjunct Professor Zhongli Pan‘s research involving infrared heat to lower the amount of fat absorbed by potatoes when making French fries.  Dr. Pan, who is also an Agricultural Research Service scientist with USDA, was also highlighted in the Idaho’s Mason City Globe Gazette. 

Congratulations to Dr. Pan for this exciting coverage!  Read the USA Today story here, the Mason City Globe Gazette story  here, or click here for the USDA version.