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Research Projects

Sensory Science Program Text with WSU School of Food Science Text below it

Research Focus

Understand the theoretical basis underpinning the sensory perception of foods and beverages and correlate these attributes with quantifiable characteristics.

Project Overviews

  • Influence of agronomic, environmental and processing conditions on chemical and sensory profile of foods and wines.

  • Application of innovative analytical and sensory techniques to increase understanding of fundamental physical and chemical properties of food and wine quality.

  • Enhancement of food quality through studies of consumer perception.