School of Sport, Exercise and Health Sciences

News

13 Jun 2017

Tempted by tempe? Join us for a tasting session

Loughborough researcher Shelina Kassam is currently involved in a study investigating the potential health benefits of tempe - a soy-derived product (similar to tofu) that has the potential to improve memory and cognition and could possibly be a preventative product to avoid dementia.

She is recruiting volunteers to participate in her study, but is offering Loughborough staff and students the opportunity to come and try tempe (pronounced tem-pay) for themselves at a tasting session this Thursday 15 June.

Originating from the island of Java, tempe is a stape of Indonesian cooking and, although it is not as widely known in the UK as tofu, it is available from most Asian supermarkets, providing a versatile ingredient that is also high in fibre.

We would very much welcome anyone who wants to come along and sample tempe for themselves and find out more about Shelina's study.

The tasting session will run between 1.15pm and 2.00pm in the observation/kitchen rooms 0.20 and 0.21 (located off "The Street" in the National Centre for Sport and Exercise Medicine). 

Those tempted, please be aware that we have a limited supply, so arrive early to avoid disappointment.

Shelina has also shared her recipe for Caramelised Onion Tempe, as part of the School's activities for British Nutrition Foundation's Healthy Eating Week, which you can read here.

If you have any further queries about the tasting session, please contact: j.r.duckwoth@lboro.ac.uk