Food science
Current Research
Algae is a nutrient dense and sustainable source of alternative proteins. Our study aims to identify flavor active compounds in algae samples using both instrumental analysis and human sensory evaluation. Over fifty volatiles were detected, including pleasant aroma compounds such as D-limonene (citrus and fresh aroma) and linalool (citrus, floral, sweet), as well as undesirable compounds like (E)-2-octen-1-ol (soap and plastic aroma). Ellie Crampton
Maillard Reaction, Algae, sugar, Jesse Baker
Graduate Student Maria has been analyzing chia for her research project.
Edible insects are gaining popularity as a sustainable protein source, owing to their low environmental impact and high nutritional value. However, solely emphasizing the environmental and health advantages might be insufficient to encourage widespread acceptance. Investigating the flavor profiles of edible insects holds the potential to shift marketing strategies towards hedonic-focused campaigns that will be more successful in boosting consumer acceptance.
Algae Protein solubility and extraction
Capacity