Cherry Juice study
Cherry Juice Study Update By Marcela Patino M.S candidate in Food Science Purpose: The purpose of this study was to determine consumer perception of cherry juice when processed using the following treatments: ...
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Research
Kale Research November update
We have successfully completed the Phase 1 of the Research (Kale Consumer Qualitative Study) end of September and are working on the report to share with our sponsors before the Winter break. Hannah presented ...
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Cornell food science team wins 2016 IMPA new dairy product award
The Cornell’s Product Development Team (Michelle Duong, Belen Vila, Jiyu Zhu and Linran Wang) won the Grand Prize at IMPA’s 2016 competition for their product Yojito, a spin on a typical yogurt beverage. Yojito ...
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Hard Cider study update
By Amruta Byatnal ’16 Photography by Robert Barker As I walked into the Sensory Evaluation Center in Stocking Hall, I was greeted with a sense of excitement. At the evaluation booth, a tray with ...
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Greek frozen yogurt study update
By Genevieve Sullivan PhD Candidate in Food Microbiology (Dr. Wiedmann lab) BS Food Science 2016 Greek frozen yogurt texture and taste optimization study Project Team: Danielle Corrado, Richard DelPlato, Brenda Margolies, ...
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Update on the Organic Kale Sensory & Consumer Research Program
As announced earlier this summer, we are looking for commercial entities and individuals to sponsor Organic Kale Sensory & Consumer Research that is set to start September 2016. The research proposes to integrate consumer ...
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Organic Kale Sensory & Consumer Research Sponsorship Opportunities
We are looking for commercial entities and individuals to sponsor Organic Kale Sensory & Consumer Research that is set to start August 2016. The research proposes to integrate consumer feedback into the plant breeding ...
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Influence of elevated temperature and spiciness on taste perception
By Camille Kapaun B.S., Food Science, Expected 2016 Rawlings Cornell Research Scholar My study looked at the difference in how spiciness (chemical heat) and elevated temperature (physical heat) affect people’s perception of the ...
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ASB Student Product Development Team wins 2nd place
Cornell’s American Society of Baking Student Product Development Team won the coveted 2nd place in 2016 competition for their Whole Grain Waffle Bar submission. The team has ran several large-scale product optimization studies ...
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