We are recruiting volunteers to participate in a Sensory Research Study in Food and Human Nutritional Sciences in the Faculty of Agricultural and Food Sciences. You would have the opportunity to take part in sensory research and learn methods related to the acceptability of food products. Details including the consent form and screening questionnaire are in the Information Package link below.
Title: Acceptability of Bread with a Bioactive Ingredient
Principal Investigator: Dr. Cristina Rosell (cristina.rosell@umanitoba.ca)
Activity: Observe, smell and taste bread samples to determine degree of liking of appearance, aroma, flavor, texture and overall
Eligibility: No allergies to foods or beverages, no sensitivity to gluten, 18 years of age or older, and no direct involvement or knowledge of the project
Commitment: One Session about 20 minutes
Session Options: September 23, 25, 26, October 1 and 2 every 30 minutes from 11:30 to 1:30 inclusive
Where: Fourth Floor Human Ecology Building
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