- Descriptive Testing, using highly-trained panelists;
- Consumer Testing, using screened local consumers; and
- Difference Testing, with trained panelists.
The Center's wide range of testing services have been performed for flavor, texture, appearance, and/or feel of foods, beverages, packaging materials, ingredients, pet foods, over-the-counter pharmaceuticals, textiles, and paint finishes.
Founded in 1982, the Sensory Analysis Center is a university sponsored, fee-based research center, established as a natural extension of the reputation Kansas State University has built in the field of Sensory Analysis. The Center's staff has worked successfully with more than 100 U.S. and international companies.
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.
Students also have the opportunity to use the Sensory Analysis Center located in the College of Health and Human Sciences. The center was created to provide students with opportunities to gain practical experiences and outstanding research capabilities for university researchers and the food industry.