Meals scientists at the University of Maine are in search of taste testers for a new seafood pasta recipe on Thursday, April 20. 

Bryson McDonough, a Master’s of Meals Science student in the lab of associate professor Jennifer Perry, created 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. Creating new meals makes use of for green crabs may well encourage persons to seek them out, eventually decreasing their numbers and the harm they trigger along Maine’s coasts. 

Testers will invest 15–20 minutes tasting the pasta and offering feedback. Participants will obtain $five for finishing the testing approach. They will have to be at least 18 years old and in a position to consume shellfish, gluten, wheat, and dairy. Testers who appreciate consuming pasta are preferred. 

Taste testing appointments are out there among 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 will have to sign up for their time slot in advance. Registration is out there on-line. 

Get in touch with: Bryson McDonough, bryson.mcdonough@maine.edu