Shellfish lovers invited to sample mussels at UMaine on June 28

Food scientists at the University of Maine are seeking taste testers for a new mussel recipe on Wednesday, June 28. 

Sarah Gundermann, a Master’s of Food Science student in the lab of Professor Denise Skonberg, developed a new marinating and cooking process to prepare ready-to-eat mussels. 

Testers will spend 15–20 minutes tasting three different mussel preparations and providing feedback. Participants will receive $5 for completing the testing process. They must be at least 18 years old and able to eat shellfish, white wine, garlic powder, onion powder, salt, pepper, paprika, cornstarch and honey. Testers who enjoy eating shellfish are preferred. 

Taste testing appointments are available from 11 a.m.–1:30 p.m. and 4–5:30 p.m. on June 28. All testing will be held in the University of Maine’s Sensory Evaluation Center in Hitchner Hall, Rooms 158A and 158B. Participants must sign up for their time slot in advance. Registration is available online.