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 ...

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 ...

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 ...

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 ...

It seems like a simple kind of question, but the quest to figure out what people like and why has led Ohio State faculty member Chris Simons and his students into the cutting edge of sensory science.

How can manufacturers deliver the right sensory experience while reformulating food products? René Floris, NIZO Food Research Division Manager and member of the FoodNavigator expert advisory panel ...

Food Technologists at the College of Agriculture, Food and Rural Enterprise (CAFRE) are preparing to achieve an IFST ...

How much of a botched batch of hot sauce can a company put in a new bottle before consumers begin to notice a difference? How much salt can be removed from low-sodium mayonnaise before people start to ...