Sensory Evaluation Center attended New York State Cheese Manufacturers’ Association Annual Meeting in Syracuse, NY on March 5-6, 2018. We had opportunity to showcase our research capabilities and feature the Cheese Descriptive Panel services. ...
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Sensory Evaluation Center was recently acknowledged for its help in wine sensory analysis by Pennsilvania State University and Cornell University Viticulture researchers in an article published in American Journal of Enology and Viticulture (AJEV). ...
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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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The recent Journal of Food Science article by E. Choo, B. Picket and R. Dando Caffeine May Reduce Perceived Sweet Taste in Humans, Supporting Evidence That Adenosine Receptors Modulate Taste made a big splash ...
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Sierra Jamir and Anna Scheglov at Sensory Evaluation Center booth during President Pollack’s Inauguration Street Fair (August 25th, 2017). We were able to recruit about 90 new panelists for the Center’s panelist database. Thank ...
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Food Science Summer Scholars, Alden Riak and Alex Penano, presented their research projects on August 11th, 2017, at the end of the 10-week Food Science Summer Scholar Program. Alden discussed the Artisan Cheese Descriptive ...
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Dr. Robin Dando was recently invited to discuss his work on sweet perception on the BFM Malaysia’s Health News Digest. He answered the following questions… How does Gymnema Sylvestre reduce sweet perception? What did ...
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This Monday, Jun 5th, 2017 Sensory Evaluation Center welcomed 2017 Food Science Summer Scholars Alden Riak and Alex Penano. They will be working at the Sensory Evaluation Center over the summer. Alden will be ...
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So, what’s new at the Sensory Evaluation Center this summer? We are looking to start exploring sensory evaluation of foods in the dynamic contexts aided by the virtual reality (VR) technologies. We’ll be conducting ...
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By Paul Hendershot With the recent increased interest in fermented cider among adult beverage consumers, there has been a corresponding interest in research on cider. Among the many factors being studied is the evaluation ...
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