WHAT WE DO

Contractual sensory work is tailored to customer needs and encompasses the sensory analysis of all foods and non-food items.

Sensory analysis research is primarily focused on dairy products and how flavor varies with processing and storage. We have ongoing work with cheese and milk powders. Descriptive analysis, consumer testing, and preference mapping are all used. Instrumental flavor analysis techniques including gas chromatography/olfactometry and gas chromatography/mass spectroscopy are also used to relate sensory properties to the chemical components of foods.

Click here to view Chocolate Milk, Dried Dairy Ingredients, and Basic Cheese Lexicons.
Click here to view the Cheddar Cheese Lexicon developed by Dr. Drake and her team.
Click here to view pictures of our tour of Turkish Cheese Plants