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 ...
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 ...
A recent study analyzed 76 soy sauces with the Chinese liquor baijiu as a base aged from 2010 to 2024 using gas chromatography–mass spectrometry (GC-MS), identifying systematic aging trends in 77 ...
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