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Funding for Alberta under the new federal, provincial, territorial agreement

Alberta will receive $508 million over five years through the new Sustainable Canadian Agricultural Partnership (Sustainable CAP).

The grants will support programs in Alberta’s agriculture and agri-food sector.

Alberta Agriculture and Irrigation Minister Nate Horner said the province’s programs will create new jobs and spur growth in the sector by supporting value-added processing, attracting new investment, and expanding irrigation capacity.

“The new Sustainable CAP provides flexibility to deliver programs that will help producers grow their business and improve productivity while addressing the unique challenges of farming in Alberta,” Horner said in a news release. “Alberta’s producers are among the best in the world when it comes to sustainable practices, and we will continue to support their efforts to feed the world while protecting the environment for generations to come.”

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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.