Check out more about Erin Richelle’s academic journey at the Acadia University link. And we happen to know that Acadia Chemistry & Assistant Dean of Applied Bioscience, Dr. Lukeman has a special place in his heart for Food Chemistry. www2.acadiau.ca/home/news-read…

Congratulations 👏🏼 to Acadia Nutrition Dr. Matt McSweeney, Director of Centre for the Sensory Research of Food who received an NSERC Discovery Development Grant to identify ways to make food more palatable w/o adding more salt. www2.acadiau.ca/home/news-read…

Recent Acadia University 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: mapleleague.ca/post/erin-rich…

Students in the Acadia Nutrition program investigated the impact of shio-koji addition on the sensory properties of different sodium-reduced soups. Check out their study below. doi.org/10.1111/ijfs.1…

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

What about luffa seeds? How do they taste when added to yogurt? Check out our (Acadia Nutrition) study on this underutilized seed. Thanks to Annapolis Valley Luffa for all their support with this study. sciencedirect.com/science/articl…

Our new paper investigates consumer perception of brown seaweed in smoothies. A great group effort by current Acadia Nutrition students and alumni. sciencedirect.com/science/articl…

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

How do consumers feel about mead? Our new study investigated consumers' beliefs, sensory perception and emotional responses to mead. Another great group effort by Acadia Nutrition students! doi.org/10.1111/ijfs.1…

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. doi.org/10.1111/1750-3…

We continued our investigation into using sugar kelp in different food items. Consumers assessed couscous with differing amounts of sugar kelp. mdpi.com/2956302

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

A huge thank you to Mackenzie for investigating how Canadian consumers discuss the sensory properties of cannabis. Check it out below. doi.org/10.1111/joss.1…

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: hubs.la/Q02QJFLq0 #IFTSpotlight

Thank you to Acadia University for highlighting the great work being done by Acadia Nutrition students in the lab. www2.acadiau.ca/home/news-read…

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. doi.org/10.1002/jsfa.1…

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

Thanks to Institute of Food Technologists (IFT) for including our research on grape pomace in the current issue of the Food Technology magazine. ift.org/news-and-publi…

🍇 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: hubs.la/Q02Yz7DN0

Great article in SaltWire that features Atlantic university students discussing food incl. Acadia Nutrition student, Catherine Matthews. Check it out: saltwire.com/entertainment-…