Sample seafood pasta for science on April 20
Food scientists at the University of Maine are seeking taste testers for a new seafood pasta recipe on Thursday, April 20.
Bryson McDonough, a Master’s of Food Science student in the lab of associate professor Jennifer Perry, developed a sauce with green crab meat that will be served with garlic noodles.
Green crabs, which originate from Europe, are decimating Maine’s soft-shell clam population and crowding lobster traps. Developing new food uses for green crabs may encourage people to seek them out, ultimately reducing their numbers and the damage they cause along Maine’s coasts.
Testers will spend 15–20 minutes tasting the pasta 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, gluten, wheat, and dairy. Testers who enjoy eating pasta are preferred.
Taste testing appointments are available between 11 a.m.–5:30 p.m. on April 20. 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.
Contact: Bryson McDonough, bryson.mcdonough@maine.edu