Nutrition, Sensory and Consumer Research
The Department of Food, Nutrition, Dietetics and Health offers graduate research in food science. This research focuses on sensory analysis.
The Sensory and Consumer Research Center, located at the K-State Olathe campus, can assist clients with project design, testing, analysis, and interpretation. The center offers:
- Descriptive Testing, using highly-trained panelists;
- Consumer Testing, using screened local consumers; and
- Difference Testing, with trained panelists.
Understanding the sensory attributes of food is the basic element needed for delivering value-added quality attributes such as odor, flavor, and texture to consumers. In the sensory analysis program, graduate students can concentrate their course work on sensory measurement of food characteristics and the effects of those attributes on food acceptance. Graduate students can conduct research on various aspects of sensory analysis in product areas that include cereals and snack foods, dairy products, meat, condiments, and beverages.
Experts
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Professor |
 Dr. Martin TalaveraAssistant Professor |
Professor |
