Did you know that Culinary Careers is involved in the Integrated Fish and Plant Systems project at Lethbridge College? As part of this Natural Sciences and Engineering Research Council of Canada (NSERC)-funded project, Culinary Careers is gathering sensory data on the produce and fish that are being grown at the Lethbridge College Aquaculture Centre of Excellence (ACE) and the greenhouse.
We are looking for volunteers for one-hour sensory sessions. The next session is at 2 p.m. May 10. During a sensory session, panelists are surveyed on five to six different products. Panelists use their senses of sight, smell, taste and touch to analyze products. Products we have tested to date include: tilapia (fish), cucumbers, tomatoes, basil, cilantro, kale, chard, romaine lettuce, bok choy and radishes. Please note that products are served in their natural state, without butter or seasoning.
To be eligible to participate in the session, panelists:
- need to be able to distinguish between sweet, bitter, sour, salty and astringent
- must consume produce and herbs in their regular diet
- cannot suffer from colour blindness, ageusia (can’t taste) or anosmia (can’t smell)
We ask that panelists:
- do not wear strong perfumes during the session
- do not consume coffee or food within 30 minutes of the session
- do not smoke within 30 minutes of the session
Please email Carole Mickey if you can participate in the session at 2 p.m., May 10