Sensory Lab

The Food Preparation, Product Development, and Sensory Evaluation Laboratory associated with the Institute for Obesity Research and Program Evaluation, and the Department of Nutrition and Food Science, comprises approximately 450 sq. ft., and is adjoined by a training/conference room of approximately 200 sq. ft. in additional space. The laboratory is equipped with standard food preparation and storage equipment including ovens, mixers, grinders, scales, refrigerator, and freezer, as well as analytical instrumentation to determine product water activity, pH, color, and texture.
The sensory lab consists of four isolation booths, and each station has a computer terminal for data input by panelists. The technician’s work station includes a master computer linked to the panelists output, and employs CompuSense™ software for the statistical evaluation of sensory data.

Comments are closed.