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USask students leading the charge for sustainable solutions

For University of Saskatchewan (USask) students in the EVSC 485.3 Environmental Science Capstone and ENVS 401.3 Sustainability in Action courses, sustainability is more than just a buzzword. It’s a guiding principle for students seeking real-world solutions both on campus and in the broader Saskatchewan community.

These interdisciplinary courses bring together students from the College of Agriculture and Bioresources, SENS’s undergraduate certificate program, and the College of Arts and Science, representing the culmination of years of study and turning academic knowledge into actionable change.

“These projects can be simple in concept, but they require significant effort and creativity to execute,” said Dr. James Robson (PhD) of SENS. “It’s the thoughtful, impactful projects that truly highlight the achievements of these students.”

On April 1, students in six project groups will have the opportunity to showcase their work at the annual Sustainability Trade Show.

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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.