UMass Food Science Department

In 2019 UMass Dining and UMass Food Science teamed up and did a series of consumer perception testings of New England’s underutilized seafood species. The UMass Food Science team brought their expertise on perception testing protocols and execution while the UMass Dining team did the preparation and hosted the tasting events. Students participated in taste testing several different kinds of local, underutilized white fish species that were prepared and presented in the same way, students then answered a series of questions based on taste and perception. The project resulted in identified opportunities for using these species and a PDF guide to better understand these underutilized species.