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 ...

Food chemistry integrates our understanding of molecular composition, reaction mechanisms and physicochemical properties that underpin the quality, safety and nutritional value of food products. In ...

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 ...

We have successfully closed the gap between the sensory experience of plant-based protein foods and traditional animal proteins, as demonstrated by a food sensory panel. This breakthrough not only ...

Gas chromatography-mass spectrometry (GC-MS) was used to analyze volatile compounds across various commercial smoked products ...

Artificial intelligence isn't new to food R&D: McCormick, which owns brands including Frank's RedHot, Cholula and Old Bay, has been using AI in flavor development for a decade. Unilever says its ...