Sensory Evaluation Center at IFT2016
Welcome to IFT16! This year it was held in Chicago, Illinois in July. Thousands of visitors and exhibitors from all over the world descended on the McCormick place for the 4 days of Expo ...
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Welcome to IFT16! This year it was held in Chicago, Illinois in July. Thousands of visitors and exhibitors from all over the world descended on the McCormick place for the 4 days of Expo ...
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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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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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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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The recent research from Robin Dando and his team was featured in the article”Decoding the Science of Taste,” that was published in the May 2016 issue of Food Technology magazine. Mary Ellen Kuhn, the ...
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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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Since they use only a fifth of the electricity required by a comparable incandescent bulb, light emitting diodes (LEDs) are currently among the most energy-efficient light sources in the world. Although, the LEDs are ...
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By Harry T. Lawless, Ph.D. Professor Emeritus Cornell University Once upon a time there was a need to certify the quality of some economically important food commodities that were major exports or important agricultural ...
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Along with the Cornell Institute For Food Systems/Industry Partnership Program, Sensory Evaluation Center participated in the Western NY IFT March 29th meeting and exhibition.
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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