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The Right Sensory Mix prize 2021 goes to Mexican led spicy yam research with UWI collaboration

Photo of Jamaican Yams credited to: The  Jamaica Information Service

Dr. Julieta Domínguez-Soberanes received The Right Sensory Mix poster prize 2021 from DervalResearch for the research she leads on "Cuisine innovation as a driven sensory methodology to develop a yam snack as a value-added product". The award was presented during the 4th Asian Sensory and Consumer Research Symposium, hosted by Elsevier. The research project was funded by the Mexican Agency for International Development Cooperation AMEXCID, and is a collaboration between the Food Business Management School of the Universidad Panamericana, in Aguascalientes México, represented by Dr. Domínguez-Soberanes, Antonia Estéves-Rioja, Gerardo Erwin Alvarado-Ponce, Carolina Hernández-Lozano; the CIAD (Centro de Investigación en Alimentación y Desarrollo) represented by Aarón F. Gónzalez-Cordóva and Gustavo A. González-Aguilar; and The Biotechnology Centre of the University of West Indies in Mona, Jamaica, represented by Professor Helen Asemota. Based on the observation that in Mexico, yam production is high but consumption is low, the research investigated cooking and seasoning innovations that would make yam more appealing to locals. Actionable recommendations were then formulated on how to prepare an appealing and healthy yam snack, involving chili pepper. 

Congrats Prof. Asemota and collaborators.

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Published on 07 Jan, 2022

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