WSU Sensory Science Center

At AQUALAB, our goal is to provide our partners with complete moisture control in all stages of production.  This also includes helping our clients understand how water impacts sensory qualities of foods, pharmaceuticals, cannabis, cosmetics, and beyond.  AQUALAB is excited to partner with the Sensory Evaluation Center at Washington State University to further explore, understand and define the relationship between water activity and a wide array of sensory attributes.

Stemilt values collaborating with the WSU Sensory Science Center in our work to develop World Famous Fruit that delights consumers. The Center is a great local resource for fruit variety developers to understand consumer sentiment before the commercial launch of a variety.

Oceanit collaborated with Dr. Ross’s team at Washington State University School of Food Science to develop a novel food powder additive containing high levels of essential amino acids (EAAs) through iterative analysis of taste and sensory performance. Their electronic tongue monitored the taste of bitter core raw materials and Oceanit’s COMPAACT powders, proving effective taste-masking ability of the encapsulation technology. By using an instrument to assess taste, Oceanit could swiftly improve formulations in the lab to optimize trials before moving final production to an FDA-registered facility. COMPAACT is fortified with supplements that can be utilized in pre-packaged meals-ready-to-eat (MREs) for warfighters that are lighter weight and more readily absorbed for quick energy recovery compared to standard protein powders. The WSU Sensory Science Center was instrumental in performing rapid research in support of Oceanit’s “Mind to Market” approach moving technology from ideation to consumer product.