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 ...

A new sensory analysis method that assesses the quality of raw materials and food products has been developed by Norwegian researchers. Branded ‘Veritaste’, the novel test returns subjective ...

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 ...