Webinars

Generating and Implementing Data from Sensory Evaluations

In spite of the myriad of instrumental measurements of food quality available to the industry, few instrumental assessments are able to either compete with or replace sensory evaluation. The number and type of questions a food manufacturer may have about the sensory character of their foods range from simple comparative assessments to highly complicated inquiries involving highly variable human attitudes and behavioral influences. This presentation is designed to help guide companies to deploy sensory assessments in a manner that increases confidence when attempting to predict consumer responses to such issues as ingredient or processing changes. Sensory basics, routine applications, and accessible resources are provided.

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Generating and Implementing Data from Sensory Evaluations

Scott Rankin — Professor and Chair at the University of Wisconsin's Food Science Department