Camire quoted in Quality Assurance article about flavor trends
Mary Ellen Camire, professor of food science and human nutrition, was quoted in an article from Quality Assurance magazine’s June 2022 issue about the science behind flavor trends. “Tasting is really flavor by our nose, so something that is very dry will need a little more of a flavor boost compared to a food that is moist and will allow that retro-nasal smell — where you eat the food and aromas go up into your throat and into the nose,” Camire said.