March 4, 2026: Webinar: How to Conduct Culinary Quality Evaluations of Vegetable Breeding Lines

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 11AM Pacific Time, (12 Mountain, 1 Central, 2 Eastern) and is free and open to the public.

Register now at https://oregonstate.zoom.us/webinar/register/WN_UugTD779RcmQ9Ij8ktWiDg

About the Webinar

In this webinar, you'll learn ways to evaluate vegetable breeding lines  for flavor with structured tasting methods.  Participants will learn how to define tasting objectives, choose an appropriate tasting format & qualities to evaluate, and capture usable sensory data that supports breeding and selection decisions. We'll cover evaluation logistics, evaluation form design, strategies for building a shared flavor vocabulary (including progress toward a flavor wheel), and ways to translate results into clear recommendations. As an example, we'll discuss our experience evaluating  tomato breeding lines from the NIFA OREI-funded Tomato Organic Management Improvement (TOMI) project.

Intended audience: plant breeders, variety trial coordinators, Extension professionals, seed and specialty crop researchers, chefs/culinary partners supporting breeding, and growers interested in on-farm evaluation approaches.

About the Presenters

Jordyn Bunting is a Faculty Research Assistant and food scientist on the Product and Process Development Team at Oregon State University’s Food Innovation Center. His work involves supporting entrepreneurs and food companies through ingredient characterization, application development, formulation and process development, as well as designs and delivers educational short courses, workshops, and culinary events.

Lane Selman is a Professor of Practice at Oregon State University and Founder of the Culinary Breeding Network, supporting plant breeders and culinary professionals in developing and evaluating crop varieties with a strong focus on flavor, quality, and market relevance.