July 2016: The Influence of Alcohol on the Perception of Basic Tastes and Astringency
We have another research idea and are looking for commercial entities and individuals to sponsor the research on The Influence of Alcohol on the Perception of Basic Tastes and Astringency. If you are in the business of producing alcoholic beverages (beer, wine or distilled beverages) or are in the hospitality business (serving alcoholic beverages with food), the following topic might be of interest to you. We envision this as a collaborative process where the sponsor(s) would have an input into the study design (e.g. focusing more on the particular alcohol content), and, therefore, the results generated would be relevant to their interests and needs. We are looking to raise funds by October of 2016 to start this research.
June 2016: Organic Kale Sensory & Consumer Research
2020 Update: Thank you to all the sponsors of this project! This research project has been completed and was published in 2019. To learn about the Kale research findings to…https://onlinelibrary.wiley.com/doi/full/10.1111/1750-3841.14831
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 process and on-farm trialing of new kale genotypes, to both develop a lexicon describing leafy kale types, based on the language of the consumer, and understand the relative importance of plant traits (e.g., color, leaf shape, leaf size, etc.) through the lens of the consumer. Ultimately, feedback generated from home-use tests and consumer focus groups will guide a robust plant-breeding program that serves producers, retailers, and consumers from the onset of plant development.
This is a part of the PhD thesis project that Hannah Swegarden, a PhD candidate in Department of Horticulture, is working on. Hannah’s plant breeding and field trials research proposal received the funding, but the sensory & consumer research portion of her proposal did not. To help Hannah with her project, Sensory Evaluation Center is working together with the Department of Horticulture and Cornell Institute for Food Systems/Industry Partnership Program to fund this research through the “grass roots” efforts.
For more information on how to contact the researchers and sponsor this research, please see below:
