Lab is launching TasteBench, a new service designed to help food innovators test and validate concepts through consumer ...

The BYU Sensory Lab provides services to food industry clients and allows students to have hands-on experience — beyond mashed potatoes — in food science. The BYU Sensory Lab first opened in 1986 and ...

The Food Sensory, Characterization, and Novel Processing (FSCN) Center is a dynamic platform connecting the University of Delaware College of Agriculture and Natural Resources (CANR) with researchers ...

Recent advances in sensory evaluation have provided an increasingly sophisticated framework for understanding how consumers perceive food products. Researchers are now employing innovative ...

A new review shows how AI helps food companies predict formulation, processing, and sensory outcomes. AI does not ...

From Frank's RedHot to Hellmann's, AI already changed what we taste, but greater success in test kitchens will be harder for ...

Robert Pellegrino, Ph.D., has joined the Texas A&M Department of Animal Science as an assistant professor of sensory science ...

OpenAI’s ChatGPT tool has found widespread adoption, from assisting with academic work and domain-specific deep research to speeding up drug discovery. People are also loving its Ghibli image ...

From specialty ingredient innovation to recipe testing, food brands of all sizes turn to Foodology by Univar Solutions for help tackling product development and formulation challenges. Our ...

This article provides an overview of sensory claim substantiation: the types of sensory claims, how to identify the right sensory claim for your product, research design methods, best practices for ...

How much of a botched batch of hot sauce can a company put in a new bottle before consumers begin to notice a difference? How much salt can be removed from low-sodium mayonnaise before people start to ...