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 ...
Recent advances in sensory evaluation have provided an increasingly sophisticated framework for understanding how consumers perceive food products. Researchers are now employing innovative ...
The electronic tongue or "e-tongue" housed at the Washington State University Sensory Science Center. A research team led by WSU Food Scientist Carolyn Ross found that the e-tongue detected white wine ...
This article provides an overview of sensory claim substantiation: the types of sensory claims, how to identify the right sensory claim for your product, research design methods, best practices for ...
Entrepreneurs looking to capitalize on Colorado’s agricultural resources and business climate now have another route to develop and test out their ideas in Denver. Colorado State University’s Spur ...
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