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 Muscle Foods and Sensory Laboratory in the Department of Food Science, Nutrition and Health Promotion will hold a bacon taste tasting/sensory analysis Thursday [May 18]. The panels will be held ...

Sensory evaluation is the scientific discipline used to measure, judge or appreciate characteristics of food products by the senses of smell, taste, touch, and hearing. In the food chain, this ...

To persuade more people to switch to plant-based alternatives, manufacturers will need to address one of the top barriers to uptake: the sensory experience. Closing the sensory gap is critical to the ...

How can manufacturers deliver the right sensory experience while reformulating food products? René Floris, NIZO Food Research Division Manager and member of the FoodNavigator expert advisory panel ...

Pushing the boundaries of food development through science is at the core of Drexel University's innovative Master of Science in Culinary and Food Science. The program offers dynamic, ...

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