Seaweed hummus in front of a family

Academic Consortium Publications for August 2026

This month, we celebrate Matthew Code, Zach Adams, Rachael Moss, Mackenzie Gorman, and Matthew B. McSweeney for their study investigating liking and nostalgia for hummus mixed with Nova Scotian dulse, sugar kelp, and Irish moss. Hummus consumers in this study tended to slightly dislike dried dulse and find it not comforting and not nostalgic, which might explain why dried algae never quite reached the same mass appeal as potato chips. But hummus consumers in this study found hummus with dried dulse was not significantly different from the control hummus in flavour, texture, or overall liking. Also, their nostalgia responses tended to correlate with dulse hummus liking. Algal micronutrients in a versatile, creamy spread: to consume it, eat dulse hummus. To read about it, check out this page highlighting publications by the Compusense Academic Consortium.

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Development of an Optimized Sample Presentation Method for Descriptive Aroma Analysis of Kimchi

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Dynamic Sensory Profile of Functional Ice Cream Containing Freeze‐Dried Beetroot and Mango: Effects of Sweetening Systems and Brazil Nut Oil Incorporation

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Erika Yumi Hiramatsu, Alessandra Cazelatto de Medeiros, Angela Del Pilar Flores Granados, Rodney Alexandre Ferreira Rodrigues, Helena Maria André Bolini

Evaluating the US Edible Flower Market and Cultivation Practices, and Implementing Virtual Reality Into a Horticulture Course

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Lee McKenzie

Identifying dynamic texture drivers of preference in superfine anthocyanin-rich purple wholewheat bread through temporal sensory profiling

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Yingfen Jiang, Xiaojuan Xu, Kaiqi Chen, Carmen Tang Ga Ying, Jing Gao, Liuya Chen, Weibiao Zhou

Innovations in milk packaging: Effects of bottle design and storage arrangement on milk quality

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Erin Macedo, Shyam Sablani, Gülhan Ünlü, Carolyn Ross

Nostalgia and consumer acceptance of hummus formulated with different seaweed varieties

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Brianna Power, Cayla E.J. Weiler, Zach Adams, Mackenzie Gorman, Matthew B. McSweeney

Process optimization of crab powder seasoning from blue swimming crabs (Portunus pelagicus) stock

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Janet, D.C

Sensory-Chemical Relationships and Consumer Liking of Partially Dealcoholised Rosé Wine

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Wasim Akhtar, Gavin Duley, Edoardo Longo, Emanuele Boselli

Sensory Perception and Instrumental Characterization of Plant‐Based Mozzarella Cheese Alternatives in the Brazilian Market

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Cassandra Justina Souza Maia, Crislane Cristina Baima Silva, Alessandra Cazellato, Helena Maria André Bolini

Sensory Processing and Alexithymia: Associations Between Exteroceptive Responsivity and Emotional Awareness in Young Adults

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Sylvia Vonderwell

The Effect of Specialty Malt on Dry-Hopping

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Alexander Chase Kivela

What is expected of seaweed containing products? Consumer expectations and experiences with seaweed-containing food

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Brianna Power, Cayla E.J. Weiler, Zach Adams, Mackenzie Gorman, Matthew B. McSweeney