Centre for the Sensory Research of Food

Welcome to the Centre for Sensory Research of Food at Acadia University

[Acadia Nutrition @AcadiaNutrition]

Great article in @SaltWireNews that features Atlantic university students discussing food incl. @AcadiaNutrition student, Catherine Matthews. Check it out: https://t.co/LdQ2CTT6DO

[Institute of Food Technologists (IFT) @IFT]

🍇 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: https://t.co/LkRwVzDYAk

[Centre for the Sensory Research of Food @CSRFAcadia]

Thanks to @IFT for including our research on grape pomace in the current issue of the Food Technology magazine.

https://t.co/XHIuFgRaHc

[Centre for the Sensory Research of Food @CSRFAcadia]

Yesterday, in the lab we explored different flavours of rice!

[Centre for the Sensory Research of Food @CSRFAcadia]

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.

https://t.co/qTVqJrzUBP

[Centre for the Sensory Research of Food @CSRFAcadia]

Thank you to @AcadiaU for highlighting the great work being done by @AcadiaNutrition students in the lab.
https://t.co/VKRqN5i4ma

[Institute of Food Technologists (IFT) @IFT]

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: https://t.co/RvRmqOEBOF
#IFTSpotlight

[Centre for the Sensory Research of Food @CSRFAcadia]

A huge thank you to Mackenzie for investigating how Canadian consumers discuss the sensory properties of cannabis. Check it out below.

https://t.co/ej6v3uOiOK

[Centre for the Sensory Research of Food @CSRFAcadia]

The lab was busy this week working on a variety of different food product development projects.

[Centre for the Sensory Research of Food @CSRFAcadia]

We continued our investigation into using sugar kelp in different food items. Consumers assessed couscous with differing amounts of sugar kelp.

https://t.co/3zYkz8W41U

[Centre for the Sensory Research of Food @CSRFAcadia]

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.

https://t.co/BwmVEpWLPI

[Centre for the Sensory Research of Food @CSRFAcadia]

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!

https://t.co/knDKexM3jY

[Centre for the Sensory Research of Food @CSRFAcadia]

Continuing our studies on seaweed. Our new study investigated the use of sugar kelp as a seasoning for popcorn. Check it out below.

https://t.co/KePv5sSgdx

[Centre for the Sensory Research of Food @CSRFAcadia]

Our new paper investigates consumer perception of brown seaweed in smoothies. A great group effort by current @AcadiaNutrition students and alumni.

https://t.co/9eeiye7SZ7

[Centre for the Sensory Research of Food @CSRFAcadia]

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.

https://t.co/URj1QYy65E

[Centre for the Sensory Research of Food @CSRFAcadia]

We had a great time at the IFT First event this week. Lots of learning and engaging conversations! (Should have taken more pictures).

[Centre for the Sensory Research of Food @CSRFAcadia]

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.
https://t.co/nYEfHNG2Hb

[Acadia Nutrition @AcadiaNutrition]

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. https://t.co/H8nu4xhm2M

[Maple League @TheMapleLeague]

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: https://t.co/G8x2V0EVlc

[Acadia Nutrition @AcadiaNutrition]

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. https://t.co/v6p1y1jsA2