Alternative seafood flavors in storage
2022-2024
In this project the role of food matrix components in modulating the flavor profiles, nutritional/chemical properties, and oxidative stability of plant-based seafood formulations during processing and storage will be investigated. Lexicon to accurately describe seafood flavor(s) will also be developed.
Production platform: Plant-Based
Technology sector:
Project aims
In this project the role of food matrix components in modulating the flavor profiles of new plant-based seafood formulations during processing and storage will be investigated. The nutritional/chemical properties and oxidative stability of the formulations will also be determined. A lexicon to accurately describe seafood flavor(s) in plant-based seafood formulations will also be developed.
Spotlight on research: Explore the poster presentation from the 2023 Good Food Conference
Principal researchers
Dr. Marcia English
Associate Professor, Department of Human Nutrition, St. Francis Xavier University
Dr. English’s research seeks to improve the shelf-life stability, sensory quality (flavor and texture), and the nutritional properties of plant-based foods. Key areas of her research are focused on understanding the mechanisms that modulate protein flavor interactions during processing and storage. Fermentation technology is also used to upcycle shellfish food waste to produce novel ingredients which are incorporated in biodegradable, packaging materials.
Research Grants program
Explore grant opportunities and GFI-funded projects that are driving innovation and breaking boundaries in alt protein research.