Getting the Human Senses Involved
Sensory Evaluation, as defined on the IFT’s Sensory Division web page, is a scientific discipline used to evoke, measure, analyze, and interpret reactions to the characteristics of food and materials as they are perceived by the senses of sight, smell, taste, touch, and hearing. The principal uses of sensory evaluation techniques are in quality control, product development and research in the field of food science. The primary function of sensory testing is to conduct valid and reliable tests to provide data on which sound decisions may be made (Meilgaard et al., 1999).
As part of a land-grant and research institution of distinction, the sensory evaluation facility at WSU contributes to the wider body of knowledge of sensory science through research, teaching and service. At the WSU sensory facility, research within the field of sensory science is conducted, as well as research supporting other projects in the fields of food science and other related fields such as Horticulture, Animal Science and Marketing. The sensory facilities are used for the education of students, formally in-class, as well as through club activities such as the Product Development Team and Food Science Club. These facilities have also been used for the support of numerous service projects.
In order to conduct research at the WSU Sensory Facilities, all potential studies must be approved by WSU-Institutional Review Board (email@example.com) to protect the rights and welfare of human subjects.