Research involving the University of the Basque Country has resulted in a methodology to reliably and objectively analyze the sensory characteristics of wine. This is a standard tool that uses a ...

Despite rapidly growing consumer demand, the quality of plant-based milk products very often underwhelms. The solution? More consistent testing at R&D stage. There has been a surge of interest ...

The Muscle Foods and Sensory Laboratory in the Department of Food Science, Nutrition and Health Promotion will hold a bacon taste tasting/sensory analysis Thursday [May 18]. The panels will be held ...