Sensory and Consumer Analysis of Food

The final determinants of food quality and acceptability are the attitudes and sensory experience of consumers during purchase and consumption. Consequently, the BYU Food Science program operates a fully equipped and up-to-date sensory and consumer testing laboratory on the premises, which has been conducting research for academic and commercial industry clients for many years. Utilizing these facilities, BYU faculty and students also carry out published research relating to sensory testing methodologies and factors affecting consumer attitudes and responses to food.

Sample Projects:

Consumer acceptance of staple food items such as rice, flour, milk powder, and other products stored for up to 30 years.

Effect of fortified iron source on color and appearance of micronutrient-fortified corn flour tortillas

A number of different studies have been conducted on testing methods, including the effects of test participation frequency, questionnaire design, and monetary reward on overall food acceptance scores generated from consumer testing panels.

Consumer acceptance of protein beverages containing dried cricket powder.