Sensory science, from the field to the consumer: what’s all the fuss about?

Session Presented By:

About this session:

Do you know which faba bean variety – Snowbird or Snowdrop – makes a better tasting crumb? What are the characteristics of dinner rolls when different barley flours are used?  Learn how sensory science answers the “so what” when evaluating Alberta crops for value-added food product applications. By using sensory science, we gain valuable insight to the potential market success of Alberta’s crops, which ultimately benefits you.

Tuesday January 29th, 2019

04:00 PM - 05:00 PM
Room 109/109A

FARMTECH IS PROUDLY HOSTED BY