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 ...
Every October, America divides into two camps: those who think candy corn tastes like candle wax mixed with sadness, 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 ...
Whether you’re reformulating a classic or developing a new product line, this webinar offers real-world examples, technical guidance, and expert perspectives to help you meet evolving consumer demands ...
The study found that while health and nutrition information increased seniors’ emotional engagement with edible gels, it did ...
Researchers at Oregon State University and Dow Neurobiology developed a standardized aroma lexicon for characterizing the aromatic attributes of Cannabis inflorescence with an associated sensory ...
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