The BYU Sensory Lab provides services to food industry clients and allows students to have hands-on experience — beyond mashed potatoes — in food science. The BYU Sensory Lab first opened in 1986 and ...

Sensory evaluation is the scientific discipline used to measure, judge or appreciate characteristics of food products by the senses of smell, taste, touch, and hearing. In the food chain, this ...

The power to influence what shows up on supermarket shelves is within the Purdue community's grasp at the Sensory Evaluation Laboratory. Part of the Department of Food Science, the Sensory Evaluation ...

Food chemistry integrates our understanding of molecular composition, reaction mechanisms and physicochemical properties that underpin the quality, safety and nutritional value of food products. In ...

The Food Sensory, Characterization, and Novel Processing (FSCN) Center is a dynamic platform connecting the University of Delaware College of Agriculture and Natural Resources (CANR) with researchers ...

New sensory room offers immersive experience for food product research Offers 360-degree view of various environments Allows electronic control of sounds and smells What makes a cup of coffee or an ...

Read more about Digital technologies will redefine how food industry measures taste and consumer behavior on Devdiscourse ...

Help prevent disease and enhance human potential with knowledge and experience gained in the Master of Science in Food Science and Human Nutrition program at the University of Wyoming. UW’s food ...

In the highly competitive, complex landscape manufacturers are now in, product acceptance is more than ever about the emotions a product generates, FoodNavigator hears. Sensory science is more ...

Pushing the boundaries of food development through science is at the core of Drexel University's innovative Master of Science in Culinary and Food Science. The program offers dynamic, ...