Associate Professor
Acadia University
Wolfville, Canada
Matt joined the Acadia University faculty in 2013 after completing both his BSc and PhD in Food Science at the University of Guelph. Matt primarily studies sensory science. His research focuses on the sensory aspects of food (taste, aroma, appearance, and texture), and is largely concerned with the factors that influence the acceptability of food products. Recently conducted studies have examined the use of new sensory methods, 3D printing, wine produced in Nova Scotia and the production of new food products from alternative grains and food waste.
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Acceptability of thickened and protein enhanced food products for use in long term care facilities
Wednesday, May 3, 2023
9:10 AM – 9:30 AM MDT