• Key Seed Compounds: Review which seed constituents have been associated with off-notes in pulses, their formation mechanisms, and the analytical tools to evaluate them. 
     
  • Breeding and Genetics: Learn how innovative breeding techniques and research are leading to improved flavours. 

  • Processing Technologies and Ingredient Modifications: Discover how optimizing ingredient processing conditions and using advanced equipment can mitigate off-flavours. 

  • Food Formulation: Explore how pulse ingredients affect the sensory properties of foods in formulation and how the above-noted research can achieve more acceptable flavour profiles. 

Key Topics

Dive deep into understanding and optimizing the 
flavour of pulse ingredients. 

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In this online course, you'll gain valuable insights on overcoming pulse ingredient flavour challenges directly from leading North American researchers as they share their latest discoveries to help enhance pulse flavour and meet consumer expectations.

Featured Speakers

  • Dr. Michel Aliani, University of Manitoba

  • Dr. Claire Chigwedere, University of Saskatchewan

  • Dr. Mehmet Tulbek, Saskatchewan Food Industry Development Centre

  • Dr. Marcia English, Saint Francis Xavier University 

  • Dr. Mike Nickerson, University of Saskatchewan

  • Dr. Linda Ho, Northern Alberta Institute of Technology

    and more!


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Course Outline

Introduction to Flavour and Pulse Ingredient Processing

  • Introduction to Flavour and Sensory Science (63:22)
  • Introduction to Pulse Processing and Flavour Reduction Strategies (25:22)

Access nearly 8 hours of on-demand videos to navigate at your own pace. 

The course will conclude in May with an interactive Q&A and roundtable discussion to identify industry priorities for future research. 

Sponsors:

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Are you a researcher who would like to share your project in this course?

Contact Janelle Carlin at jcarlin@pulsecanada.com to connect.

Understanding Flavour in Pea Ingredients

  • Overview of Mitigation Strategies for Beany Flavour in Pea Protein (32:24)
  • Unpacking the Complex Nature of Flavour Chemistry in Pea (36:23)
  • Impact of Alkaline Extraction and Salt Solubilization on Volatiles Flavour Compounds in Pea Protein (36:53)
  • The Role of Lipids in Flavour Development of Pea Ingredients (24:54)

Understanding Flavour in Faba Bean Ingredients

  • Sensory Properties of Faba Bean Ingredients (21:13)

Breeding for Improved Flavour

  • Advanced Biotechnology Tools for Addressing Flavour Challenges in Yellow Peas (22:09)

Influence of Processing Technologies on Flavour Chemistry of Ingredients

  • Solid State Fermentation and Radio Frequency Treatments (25:55)
  • Absorbent Resins and Alcohol Washing of Pulse Proteins (19:34)
  • Supercritical CO2 Extraction of Pea Ingredients (24:58)

Improving Sensory Attributes Within Final Food Systems

  • Mitigating Flavour Challenges in Bakery Applications (17:27)
  • Thermal Processing Treatments for Use in Burger and Breads (23:56)
  • Development and Culinary Applications of Pulse-Based Miso Ingredients (19:56)
  • Soaking, Germination, and Fermentation for Use in Gluten-Free Cookies, Plant-Based Cheeses, and Seafood Analogs (29:40)
  • Fermented Grape Ingredients to Reduce the Perception of Bitterness and Enhance Sensory Properties of Pulse-Based Foods (29:08)