This Fall Alina Stelick represented Cornell Sensory Evaluation Center on the panel of the judges evaluating Food Science 1101 (Instructor: Dr. Christopher Loss ’96, M.S. ’01, Ph.D. ‘05) new ice cream flavor creations based ...
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During the month of November the Sensory Evaluation Center https://linktr.ee/CornellSensory participated in the Cornell Food Science Department Community Outreach Committee’s 2nd Annual Food Drive. The Sensory Center won the Golden Can Trophy with the ...
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Sensory Evaluation Center is using TangoCard e-gift cards for panelist payment since spring 2021. Each panelist who participates in a funded sensory evaluation project is issued a reward e-link via Tango Card Rewards once ...
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Cornell Product Development team has WON the 2021 IFTSA-Mars Product Development competition!!! Kudos to the team, who beat 28 other teams to win the title. To use their own words, “the competition had nothing ...
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Cornell Sensory Evaluation Center recently surveyed its panel members about their feelings and experiences during the current COVID-19 situation. 174 of them have responded. Here’s what we learned: 76% said they were coping with ...
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Flavored water is a big trend, with global market almost doubling in size from $6.5 billion in 2013 to $10.3 billion in 2018 (as reported by Euromonitor International). One of the flavored water products ...
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We test all kinds of products here at the Sensory Evaluation Center, from wine and cheese to apples or burgers. Often I get questions from the panelists who participated in studies about the products ...
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To the Sensory Evaluation Center community: Last fall we tested a series of passion fruit based juices. Many of you liked the products and were asking where/when they become available. I recently heard form ...
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A recently published PLOS Biology article “Inflammation arising from obesity reduces taste bud abundance and inhibits renewal” by Andrew Kaufman, Ezen Choo, Anna Koh, and Robin Dando discussed the effects of obesity on taste ...
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Descriptive Sensory Panels are often required in Product Development as they enable consistent and reproducible sensory “fingerprinting”, when developing a new product style, assessing the aging process or comparing one brand to the competitors. ...
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