ORONO – The department of food science and human nutrition at the University of Maine is seeking volunteers to evaluate the flavor, consistency and appearance of lobster- and crab-stuffed ravioli. The sensory evaluations will take place from 11 a.m. to 3 p.m. today at 205 Holmes Hall on the UMaine campus.

Participants in each 15-minute session will be asked to try two different ravioli formulations. Testers must be 18 or older, purchase pasta at least twice a year, and not have allergies to shellfish, seafood or wheat gluten (flour). A small incentive will be given to each participant.

For information or to participate, call Denise Skonberg at 581-1639 or e-mail Denise_Skonberg@umit.maine.edu.