Food Science Sensory Laboratory

Located 45 miles south of Salt Lake City, Utah, Brigham Young University is home to more than 30,000 full-time undergraduate and graduate students and is sponsored by the Church of Jesus Christ of Latter-day Saints.

The BYU Food Science Sensory Laboratory was established in 1986 and is overseen by Dr. Lynn Ogden, current chair of the Nutrition, Dietetics and Food Science Department. The Sensory Lab has been under the management of Laura Jefferies, M.S since 1998.

In January 1998, the Sensory Lab found its current home in the newly renovated Eyring Science Center. It is a beautiful facility with seven computerized panel booths which use Compusense data collection and analysis software.

Sensory analysis is a useful tool for determining observable differences between treatments of a product and for evaluating consumer acceptability of food, cosmetic, and personal care products. The Sensory Lab has the ability and expertise to conduct acceptance and difference tests using demographically diverse consumer panelists. Computerized data collection and analysis assures rapid and accurate reporting, important qualities for reliable statistical results. Presentation of samples is completely randomized to eliminate first-order bias. The Sensory Lab is dedicated to providing clients with the flexibility, demographics, and accurate results that they desire!