Sniffing for solutions to off-flavours! Thank you CFI for supporting our Research!

“To understand those interactions, English and her team of students are using a gas chromatograph-mass spectrometer (GC-MS) funded in part by the CFI and Research Nova Scotia . They start by heating flour made from beans, converting it into a gaseous state. They then pass the gas through the machine, which detects the various volatile compounds present. The GC-MS also comes equipped with an olfactory port, allowing researchers to smell samples in real time so they can determine which compounds are associated with which aromas. “The chemical footprint is great, but the human nose is sort of the gold standard,” says English. “We’re using the two together, which is quite a powerful tool.” But identifying the source of smells is just half the equation. English is also investigating whether pre-treating the beans — through germination, soaking, fermentation or other methods — reduces or changes the presence of compounds contributing to unpleasant aromas. So far, fermentation has proved most promising. And as a side benefit, the lactic acid bacteria they’re using to drive fermentation also improves gut health. Source for full write-up: https://www.innovation.ca/projects-results/research-stories/pulse-plant-based-protein-research?utm_source=Institutions&utm_medium=Email&utm_campaign=StoryPromo-PlantProteins-Institutions-EN-Jul2024

Science Atlantic Conference to be held at St.FX: April 26 and 27, 2021: http://www2.mystfx.ca/human-nutrition/science-atlantic-conference

Congratulations to all the award winners! Well done Lauren! https://scienceatlantic.ca/divisions/nutrition-foods/winners/?mc_cid=56f1c58c38&mc_eid=924abe3d66

Nutrition and Foods Science Atlantic Conference, UPEI, March, 2020: Award winners and conference organizers.