Our perceptions of taste, our food choices and the information we use to make decisions about food are the focus of a new lab at Grenfell Campus.
Our perceptions of taste, our food choices and the information we use to make decisions about food are the focus of a new lab at Grenfell Campus.
The Functional Foods Sensory Laboratory examines “functional foods” – natural or processed food products with known health benefits beyond basic nutritional needs, such as the antioxidants in blueberries, eggs enhanced with omega 3 fatty acids or the probiotics associated with yogurt.
Support for the lab, which operates under the umbrella of Grenfell’s Boreal Ecosystem Research Facility, came from the Government of Newfoundland and Labrador and the Atlantic Canada Opportunities Agency (ACOA), each of which provided $144,250, industry partner Atlantic Aquaponics, which contributed $20,000, and Grenfell Campus, Memorial University, which provided $26,000, for a total of $334,000.
The initiative is part of a larger $1.2-million project, with the industrial component located at the Industrial Partners Site in Black Duck Siding, N.L., and the academic component located at Grenfell Campus.
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Image via Memorial University.
