Welcome to the Centre for Sensory Research of Food at Acadia University
Wolfville, Nova Scotia
Joined January 2018
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Centre for the Sensory Research of Food retweeted
Great article in @SaltWireNews that features Atlantic university students discussing food incl. @AcadiaNutrition student, Catherine Matthews. Check it out: saltwire.com/entertainment-l…
Centre for the Sensory Research of Food retweeted
🍇 To use #grapepomace in more #sustainable ways, researchers have tried to incorporate it in foods like #pastasauce. Learn how #wine drinkers and non-drinkers reacted to this #winemaking byproduct in their sauce from #FoodTech: hubs.la/Q02Yz7DN0
Thanks to @IFT for including our research on grape pomace in the current issue of the Food Technology magazine.
ift.org/news-and-publication…
Thanks to Rachael, Allison and Laura, our new paper on frozen blueberries has been published in the Journal of the Science of Food and Agriculture.
doi.org/10.1002/jsfa.13964
Thank you to @AcadiaU for highlighting the great work being done by @AcadiaNutrition students in the lab.
www2.acadiau.ca/home/news-re…
Centre for the Sensory Research of Food retweeted
The movement to reduce #sodium in #processedfoods has recently grown stronger. This #IFTJournal article finds that using grape pomace from winemaking can trick our tastebuds into thinking food, like tomato soup, is saltier than it is: hubs.la/Q02QJFLq0
#IFTSpotlight
A huge thank you to Mackenzie for investigating how Canadian consumers discuss the sensory properties of cannabis. Check it out below.
doi.org/10.1111/joss.12946
We continued our investigation into using sugar kelp in different food items. Consumers assessed couscous with differing amounts of sugar kelp.
mdpi.com/2956302
Our new study added grape pomace to pasta sauce.
We asked wine consumers and non-consumers how much they liked the sauce.
Check out the study below.
doi.org/10.1111/1750-3841.17…
How do consumers feel about mead?
Our new study investigated consumers' beliefs, sensory perception and emotional responses to mead.
Another great group effort by @AcadiaNutrition students!
doi.org/10.1111/ijfs.17483
Continuing our studies on seaweed. Our new study investigated the use of sugar kelp as a seasoning for popcorn. Check it out below.
sciencedirect.com/science/ar…
Our new paper investigates consumer perception of brown seaweed in smoothies. A great group effort by current @AcadiaNutrition students and alumni.
sciencedirect.com/science/ar…
What about luffa seeds? How do they taste when added to yogurt? Check out our (@AcadiaNutrition) study on this underutilized seed. Thanks to Annapolis Valley Luffa for all their support with this study.
sciencedirect.com/science/ar…
We had a great time at the IFT First event this week. Lots of learning and engaging conversations! (Should have taken more pictures).
Students in the @AcadiaNutrition program investigated the impact of shio-koji addition on the sensory properties of different sodium-reduced soups. Check out their study below.
doi.org/10.1111/ijfs.17338
Centre for the Sensory Research of Food retweeted
Check out more about Erin Richelle’s academic journey at the @AcadiaU link. And we happen to know that @AcadiaChemistry & Assistant Dean of Applied Bioscience, Dr. Lukeman has a special place in his heart for Food Chemistry. www2.acadiau.ca/home/news-re…
Erin Richelle, @AcadiaNutrition graduating student was named a ‘24 3M National Student Fellow. Yearly @STLHESAPES recognizes the contribution of 10 students in postsecondary 🇨🇦 institutions who “embrace a vision of education that enhances their academic experience & Beyond”💐👏🏼🍎
Centre for the Sensory Research of Food retweeted
Recent @AcadiaU grad and @3M Student Fellow, Erin Richelle, knows that things don’t always go the way you plan. Learn how she switched from Chemistry to Nutrition and helped design a new course for her fellow students here: mapleleague.ca/post/erin-ric…
Centre for the Sensory Research of Food retweeted
Congratulations 👏🏼 to @AcadiaNutrition Dr. Matt McSweeney, Director of @CSRFAcadia who received an NSERC Discovery Development Grant to identify ways to make food more palatable w/o adding more salt. www2.acadiau.ca/home/news-re…
