Food Science Sensory Lab
Located 45 miles south of Salt Lake City, Utah, Brigham Young University is home to more than 33,000 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 was overseen by Lynn Ogden, past chair of the Department of Nutrition, Dietetics & Food Science. The Sensory Lab was under the management of Laura Jefferies from 1998-2011, Michelle Lloyd Call from 2011-2016, Jennifer Thurgood from 2016-2019, Kate Gentry from 2020-2021. The lab is currently managed by Amanda Rees.
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.
WHAT IS SENSORY ANALYSIS?
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 employees at the Sensory Lab are trained and have 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, both of which are important qualities for reliable statistical results. Presentation of samples is completely randomized to eliminate first-order bias.
BE A PARTICIPANT IN SENSORY RESEARCH
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