If you’ve ever wondered how to systematically evaluate flavor in vegetable breeding lines, here’s an opportunity to learn from the experts.
Join eOrganic for a webinar on March 4, 2026, on cultinary evaluations of vegetable breeding lines, presented by Jordyn Bunting and Lane Selman! The webinar takes place at 11 AM Pacific Time (12 PM Mountain, 1 PM Central, 2 PM Eastern) and is free and open to the public.
Figure 1. Lane Selmon of the Culinary Breeding Network.
Figure 2. Jordyn Bunting, food scientist, Oregon State University.
Join Jordyn Bunting and Lane Selman from Oregon State University to learn practical approaches for conducting flavor evaluations that produce useful data for breeding and selection decisions.
What you’ll learn:
- How to define tasting objectives and choose appropriate evaluation formats
- Designing effective evaluation forms and building a shared flavor vocabulary
- Capturing sensory data that translates into actionable recommendations
- Real-world example: evaluating tomato lines from the TOMI (Tomato Organic Management Improvement) project
This webinar is valuable for plant breeders, variety trial coordinators, Extension professionals, seed and specialty crop researchers, culinary partners working with breeders, and growers interested in on-farm variety evaluation.
Jordyn Bunting is a food scientist at OSU’s Food Innovation Center, while Lane Selman is Professor of Practice and Founder of the Culinary Breeding Network, connecting plant breeders with culinary professionals to develop varieties with exceptional flavor and quality.
Register now at https://oregonstate.zoom.us/webinar/register/WN_UugTD779RcmQ9Ij8ktWiDg