The study found that while health and nutrition information increased seniors’ emotional engagement with edible gels, it did ...

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 ...

Candy corn may taste like pure sugar and nostalgia, but there's real science behind why people have such extreme opinions about it. Its one-note sweetness and chewy texture divide us by overloading ...

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 ...

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

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 ...

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 ...

Use this form to register and pay for the Introduction to Sensory Evaluation online course. You can register for the online course at any time. Indicate your preferred start date when you complete the ...

Oh, sure, wine lovers who love the taste of wine may debate that statement as being a bit drastic. However, this wine educator believes completely in the power of smell. Our olfactory is capable of ...