Posted: October 18, 2023
Food sensory analysis uses human senses to measure food characteristics such as taste, texture, smell, and appearance, which helps the food industry understand consumer demands and develop new and improved products.
Robert Roberts, professor and head of the Department of Food Science, is joined by John Hayes, professor of food science and director of the Sensory Evaluation Center, and Helene Hopfer, associate professor of food science and Rasmussen Career Development professor, to discuss our Sensory Evaluation Center and how you can participate in research taste tests!
