A new review shows how AI helps food companies predict formulation, processing, and sensory outcomes. AI does not ...
Recent advances in sensory evaluation have provided an increasingly sophisticated framework for understanding how consumers perceive food products. Researchers are now employing innovative ...
Robert Pellegrino, Ph.D., has joined the Texas A&M Department of Animal Science as an assistant professor of sensory science ...
Sensory evaluation is the scientific discipline used to measure, judge or appreciate characteristics of food products by the senses of smell, taste, touch, and hearing. In the food chain, this ...
From Frank's RedHot to Hellmann's, AI already changed what we taste, but greater success in test kitchens will be harder for ...
The Food Sensory, Characterization, and Novel Processing (FSCN) Center is a dynamic platform connecting the University of Delaware College of Agriculture and Natural Resources (CANR) with researchers ...
From specialty ingredient innovation to recipe testing, food brands of all sizes turn to Foodology by Univar Solutions for help tackling product development and formulation challenges. Our ...
In today’s fiercely competitive marketplace, where consumers are bombarded with a sea of product options, the key to standing apart lies in building unwavering trust and credibility. Brands need to ...
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