This decommissioned ERA site remains active temporarily to support our final migration steps to https://ualberta.scholaris.ca, ERA's new home. All new collections and items, including Spring 2025 theses, are at that site. For assistance, please contact erahelp@ualberta.ca.
Search
Skip to Search Results- 2Sensory evaluation
- 13D food printing
- 1Alternative red meats
- 1Bison meat
- 1Consumer acceptance
- 1Consumer panel
-
Fall 2020
There is a declining trend in meat consumption in most developed countries including Canada due to environmental, animal welfare and food safety concerns. The trend is more pronounced for red meat due to its association with negative health outcomes. Red meats from alternative animal species such...
-
Effect of labelling and information on consumer sensory acceptance, attitude, and quality ratings of foods labelled as 3D printed
DownloadFall 2021
3D printing technology, also known as additive manufacturing, involves digital construction of a physical structure by depositing materials layer by layer. In the recent few years, 3D printing has expanded to the food sector enabling customized food design and personalized nutrition. Most...