Sensory Evaluation Center
Sensory analysis uses human senses to consistently measure such food characteristics as taste, texture, smell, and appearance in a controlled environment. The information collected assists the food industry in addressing consumer demands and introducing new and improved products.
The Sensory Evaluation Center allows sensory scientists, flavor scientists, food chemists, process and package engineers, and nutritionists to better understand how specific ingredients, processes, packages, or storage conditions affect the sensory properties of foods.
We have experience conducting evaluations on a broad range of products. We maintain a database of consumers with the capability of screening for your test objectives.
The Sensory Evaluation Center is located in the Rodney A. Erickson Food Science Building on the Penn State University Park campus.
Follow these instructions to become a panelist for taste tests in the Sensory Evaluation Center.