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 ...

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 ...

Succeeding in reformulation means mastering mouthfeel. Deliver on the taste consumers expect when reformulating for more ...

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 ...

In the highly competitive, complex landscape manufacturers are now in, product acceptance is more than ever about the emotions a product generates, FoodNavigator hears. Sensory science is more ...

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 ...

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 ...

Why major in food science? Food scientists are working to solve one of the world’s greatest challenges — feeding the world, and doing so in a sustainable manner with regards to food safety and ...

The GC–MS dataset was integrated with the sensory data using a series of exploratory and predictive multivariate statistical ...

Help prevent disease and enhance human potential with knowledge and experience gained in the Master of Science in Food Science and Human Nutrition program at the University of Wyoming. UW’s food ...