Rogelio Cianchini Diaz resumes the work he did in the Sensory Evaluation Center during his summer stay at Cornell.
“This summer, I attended the Cornell Food Science Summer Scholars Program. I had the opportunity to work on a summer research project together with Dr. Robin Dando and Alina Stelick, where we studied practical aspects for taste testing with dehydrated samples. I also had the opportunity to work with Alina in providing sensory analysis workshops to a New York state company. We also worked training a descriptive panel on ice cream defects. In addition to working with sensory analysis, I worked closely with Dr. Patrick Gibney’s lab, where we studied the effects of leavening power, aroma, and texture on bread utilizing different strains of yeast.”
