Michael Dunn, BYU food scientist

Improve upon a tortilla? An ancient time-tested, nutritious food staple that has outlasted entire civilizations? Impossible, you say? Well, BYU food scientist Michael Dunn took up the challenge and not only learned how to make a better tortilla, but created a recipe that small Mexican tortilla mills can re-create cheaply and efficiently. Dunn took the already nutritious staple and examined it for its deficiencies: folic acid and B vitamins. Working closely with owners and workers of Mexican tortilla mills, Dunn and his research team developed a method that can fortify the tortillas with these missing ingredients and without changing the color, texture or taste of the tortilla. The new and improved tortilla is the culmination of four year’s research and development by Dunn and his team who are now seeing to the distribution of the recipe to rural tortilla mills all across Mexico. Felicidades


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