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About Cornell Sensory Evaluation Center

Whether you are looking to develop a new product or improve upon the existing one, we can help.

Cornell Sensory Evaluation Center has re-opened its doors in October 2015 after the five-year hiatus due to extensive building renovations of the Stocking Hall.

Although the current facility is brand new, the program has deep roots within the Department of Food Science and served Cornell Community and a variety of companies, from Fortune 500 to small businesses, since the early 1990s.

Our Mission:

The mission of the center is two-fold: to provide training and hands-on learning opportunities to students that are interested in the fields of sensory and consumer research, and to help businesses develop and improve their product offering through consumer and sensory testing.

What we do?

We conduct Sensory Evaluation and Consumer Product Research.

Among the standard services that are offered to commercial clients are Consumer Acceptability, Preference and Discrimination Testing.  The fees collected from our commercial clients go directly back to the Department of Food Science to support student programs and research (such as student product development teams, travel to conferences and competitions, scholarships, etc.)

In addition, the program provides consultations in all matters related to sensory product testing: appropriateness of particular test method, study sample size, questionnaire design, statistics and analyses, sample blinding and serving sizes, to name a few.

 

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