Tasters needed for pulse flour sensory research study

We are recruiting ten to twelve volunteers to participate in a sensory research study in the Department of Food and Human Nutritional Sciences in the Faculty of Agricultural and Food Sciences called “Sensory Descriptor Panel – Pulse Flours” being conducted by Dr. Michel Aliani (michel.aliani@umanitoba.ca) and funded by Pulse Canada. You would have the opportunity to take part in sensory research, learn methods related to descriptive analysis of food and aspects of your sensory ability. Complete information package below.

Eligibility criteria include no allergies to food or beverages; 18 years of age or older; no active staff or student of Dr. Michel Aliani; and no professional relationship with Pulse Canada.

• Start Date and Time: April 30 11:30 to 12:15
• Commitment: Group and Individual Sessions approx. three times per week for 4 to 5 weeks
• Where: Fourth Floor Human Ecology Building
• Study Purpose: To determine the aroma and flavor intensities of yellow pea, red lentil, faba bean and chickpea flours.
• Activity: During group discussions aroma and flavor attributes and techniques for evaluating pulse flours will be developed followed by experimental sessions to collect data regarding their intensity.

For more information and/or to sign up contact Donna Ryland at 204-474-8071 or e-mail donna.ryland@umanitoba.ca.

Information Package – Sensory Pulse Flours – contains recruitment letter, consent form and screening questionnaire documents that volunteers can download, complete and e-mail back

Honorarium provided

This research has been approved by the Research Ethics Board at the University of Manitoba, Fort Garry campus. Contact: Human Ethics Coordinator (humanethics@umanitoba.ca) at 204-474-7122