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Ongoing Projects

  • Acceptance and design of food products for children with texture sensitivities
  • Influence of non-thermal processing on the sensory and chemical properties of food
  • Application of the electronic tongue for the differentiation among salt types and concentrations, and the relationship to sensory evaluation
  • Application of the electronic tongue for the assessment of pharmaceuticals and the effectiveness of bitter masking agents
  • Application of the electronic tongue for the¬†assessment of novel astringency masking agents and their effectiveness in bovine dairy protein powders
  • Detection of spoilage precursors in Washington State wine through the usage of the electronic tongue and trained sensory panels
  • Cross-modal and temporal consumer experience of capsaicin in dairy cheese and correlation with the electronic tongue