This is a collaborative effort to do sensory research and outreach on the unique sensory properties of Vermont maple syrup.
Lead Department or Center: Nutrition and Food Sciences (NFS)
UVM Partner: Dr. Montserrat Almena-Aliste, NFS
Community Partner: Henry Marckres, Vermont Agency of Agriculture Food and Markets
Project Timing: Through November 2011
More Info: Amy Trubek, Assistant Professor, NFS, firstname.lastname@example.org