The Sensory Evaluation Unit provides facilities and expertise for the sensory evaluation of food products and/or ingredients.

The unit’s facilities include a computerized ten-booth testing area, a panelist training room, a sample preparation area, and an adjoining food science and human nutrition laboratory equipped for measuring food color, texture, and viscosity.  In addition, we train undergraduate and graduate students in sensory analysis techniques.

Services include sensory project design and management; panelist recruiting, screening, and training; and data collection, analysis, and interpretation.

Analytical tests available include discrimination tests, descriptive analysis, and time intensity. Consumer tests include product preference and acceptance.

Fees are based on the actual costs for supplies, labor, the use of the facilities, and panelist incentives. For estimates, please contact the facility at 515-294-4323.