This Fall Alina Stelick represented Cornell Sensory Evaluation Center on the panel of the judges evaluating Food Science 1101 (Instructor: Dr. Christopher Loss ’96, M.S. ’01, Ph.D. ‘05) new ice cream flavor creations based ...
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One of the Spring 2023 Food Science Capstone Teams (Xingrui Fan, Anna Bica, Young Kim, Jordan Roth) collaborated with Cornell Maple Program and developed Maple Marshmallow Spread recipe. Typical marsmallow spread contains either corn ...
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Flavored water is a big trend, with global market almost doubling in size from $6.5 billion in 2013 to $10.3 billion in 2018 (as reported by Euromonitor International). One of the flavored water products ...
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We test all kinds of products here at the Sensory Evaluation Center, from wine and cheese to apples or burgers. Often I get questions from the panelists who participated in studies about the products ...
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To the Sensory Evaluation Center community: Last fall we tested a series of passion fruit based juices. Many of you liked the products and were asking where/when they become available. I recently heard form ...
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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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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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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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