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Alberta Pork Telephone Town Hall Breaking New Ground

It’s been just over a year since the first Alberta Pork telephone town hall was launched to provide the latest on PED and how to prevent it. 15 calls and 2,000 participants later, it’s still going strong, and it’s about to get even better.
 
Starting with the next telephone town hall, Alberta Pork will be expanding the program to include other issues of pressing importance to producers and industry. 
 
Join us on Wednesday, February 25 at 10:30 am Mountain Time as we bring you the latest on PED developments and discuss one of the key aspects of the revised code of practice: Pain mitigation. What are the new requirements? How can producers ensure they comply?
 
We'll also be taking your questions on either of these pressing topics.
 
Watch for more details coming soon!
 
Source: Alberta Pork

Trending Video

2. Unpacking the Complex Nature of Flavour Chemistry in Pea

Video: 2. Unpacking the Complex Nature of Flavour Chemistry in Pea


>> Guidance for Analyzing Flavour Compounds in Peas
>> Relevance of gustation and somatosensory perceptions in research
>> Strategies for identifying perceptible flavour molecules in peas
>> Importance of sensory-guided approaches
>> Research Highlights: Impact of ultra-high temperature processing and storage conditions on pea protein aroma, Molecular origins of off-tastes in pea, Umami in pea protein – MSG levels in commercial samples and importance of umami-enhancing compounds, NMR methods to evaluate protein-flavour binding behaviour and mechanisms

This video is part of the Pulse Discovery Series: Addressing Flavour Challenges in Pulse Ingredients, an in-depth course exploring flavour drivers, processing considerations, and formulation strategies for pulse ingredients.