Recent advances in sensory evaluation have provided an increasingly sophisticated framework for understanding how consumers perceive food products. Researchers are now employing innovative ...

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 ...

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 new research provides important information to formulators, increasing looking at resistant starch for 'healthier' formulations, particularly in bakery products. "Although resistant starch ...

Department of technology’s Food technology department of the Shivaji University, Kolhapur (SUK), inaugurated the 3 day practical based workshop on ‘Sensory Evaluation of Food’ on Thursday at its ...

CEBU, Philippines - A book featuring practical applications of sensory evaluation authored by Dr. Miflora Gatchalian, Secretary General Emeritus of the Asia Pacific Quality Organization, was launched ...

You might not realize it, but most of what ends up on your plate every day was developed from rigorously controlled taste testing studies — maybe even at Penn State. Led by director John Hayes and his ...

Established by the Research Institute of Food Science and Technology, the laboratory meets the demands of industrialists and businessmen for new products, the head of the institute Qadir Rajabzadeh ...