April 3, 2026

WCU’s Pistachio Quick Bread Contest Brings Campus Together One Bite at a Time

Students sampling pistachio quick bread at the College of Health Sciences third annual Food and Sensory Evaluation Competition through the Department of Nutrition

The College of Health Sciences at West Chester University recently hosted its third annual Food and Sensory Evaluation Competition through the Department of Nutrition, led by Associate Professor Dr. Amir Golmohamadi.

Four teams from across campus created original quick bread recipes centered on a single, distinctive ingredient: pistachio.

Each team included students, faculty, and staff from WCU’s colleges and schools:

  • Team 1: College of Health Sciences and Wells School of Music
  • Team 2: College of the Sciences and Mathematics and the College of Education and Social Work
  • Team 3: University College, Graduate School, and University Library
  • Team 4: College of Arts and Humanities and College of Business and Public Management

The teams first developed their recipes, and after receiving the go-ahead from Nutrition Associate Professor Amir Golmohamadi, baked them inside the Sciences & Engineering Center and the Commons’ (SECC) Food Lab. Then students from the nutrition department guided 74 judges, which included students, faculty, staff, and WCU visitors, through the process of taste testing.

The event brought together participants from across campus to engage in a shared culinary experience. Importantly, it also introduced the campus community to the scientific process of sensory evaluation, demonstrating how food science, nutrition, and human perception intersect within the department’s state-of-the-art laboratory.

The tasting was carefully controlled for fairness: participants received two of the four breads at a time, with pairings randomized to ensure blind results. Each sample was rated on appearance, taste, texture, and overall enjoyment. 

A judge recieving pistachio quick bread inside the Food and Sensory Lab

Participants cleansed their palates with water and crackers between samples before submitting their ratings through a quick, digital survey.   

“That was pretty fun,” said Mars Libenson, a third-year biology major who heard about the event from a friend and decided to stop by on a whim. “I liked one slightly more than the other, and I liked how easy and accessible it all was.”

Dr. Golmohamadi, who organized the competition, said he chose the pistachio as the star ingredient because of how popular it has become on social media through Dubai chocolate, a confection that typically features pistachio.

“This is the bridge between food science and nutrition,” Dr. Golmohamadi said. “Taste testing is a rigorous scientific process, and this competition brings that to life.”

Scott Heinrichs, dean of the College of Health Sciences, agreed.

“This kind of competition gives students real exposure to the sensory evaluation side of nutrition,” he said.

In the end, Team 2 (College of the Sciences and Mathematics and College of Education and Social Work) secured first place with their Pistachio Loaf Cake, a cardamon-spiced loaf made with Greek yogurt and olive oil, topped with a pistachio butter glaze. Nearly 3 out of 4 participants gave it a 5-star rating.

In a close second was Team 4 (College of Arts and Humanities and College of Business and Public Management) with a Pistachio Bread built on a pistachio pudding mix and finished with an almond-vanilla glaze and chopped pistachios. In fact, Team 4’s sample beat Team 2’s when judged solely on appearance, said Dr. Golmohamadi.

“Every single team should be proud,” he said. “The effort and care that went into each recipe was clear, and the participants felt it.”

2026 Food and Sensory Evaluation Competition Winning Recipe:

The winning pistachio quick bread recipe

For the Pistachio Loaf Cake:

  • 1/2 cup toasted shelled pistachios, plus 2 tablespoons extra for garnish
  • 1 cup granulated sugar
  • Zest of 1 orange
  • 1 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cardamom
  • 3/4 cup plain Greek yogurt
  • 2 large eggs
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon vanilla extract
  • For the Pistachio Glaze:
  • 1/4 cup pistachio butter
  • 3/4 cup powdered sugar
  • 2 tablespoons water

Instructions

  1. Preheat the oven to 350°F. 
  2. While the pistachios are toasting, brush a high-sided 8-inch square pan or loaf pan with olive oil. Line the bottom of the pan with parchment paper and brush the parchment with a thin layer of olive oil and set aside.
  3. Transfer the pistachios to a food processor. Add 1 tablespoon of the sugar to the pistachios. Process until finely ground, about 1 to 2 minutes. Add the orange zest and process a few more seconds.
  4. In a medium mixing bowl, whisk together the ground pistachios, flour, baking powder, baking soda, salt and cardamom.
  5. In a large mixing bowl, whisk together the Greek yogurt, the remaining sugar, eggs, olive oil, and vanilla extract until thoroughly combined.
  6. Add the flour mixture to the yogurt mixture and use the whisk to stir gently just until no streaks of dry flour remain.
  7. Pour the batter into the prepared pan. Bake for 30 to 32 minutes for a square pan or 45-50 minutes for a loaf, or until a toothpick inserted into the center of the cake comes out clean.
  8. Let cool in the pan for 15 minutes. Then, turn it out onto a wire rack to cool completely, about 1 hour.
  9. In a small bowl, whisk together the pistachio butter, powdered sugar, and water until smooth. The glaze should be thick but pourable. Add extra water, a teaspoon at a time, to thin to your preferred consistency.
  10. When the bread has cooled completely pour the glaze on top and use an offset spatula or the back of a spoon to coax the glaze to the edges. Sprinkle the top with chopped pistachios. For clean slices, let the glaze set for at least 30 minutes before slicing and serving.