University of Maine School of Food and Agriculture graduate student Laurel Simone and professor Mary Ellen Camire are leading a research study of consumer taste tests of bread made with Maine seaweed.
A taste testing will be held 11 a.m.–4 p.m. July 14 in room Rines A of the Westin Portland Harborview hotel in downtown Portland.
Participants must be at least 18 years old and not be allergic to or dislike wheat, gluten, yeast or seaweed.
Those who take part will be asked to taste three samples of bread and answer questions about themselves and how much they like the food. The test will take no more than 30 minutes.
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