Sensory Evaluation Unit (SEU)

 

The Sensory Evaluation Unit (SEU) provides facilities and expertise for the sensory evaluation of food products and/or ingredients.

 

Facilities include:

• a computerized ten-booth testing area with pass-through windows to a serving aisle
• a descriptive profile and training room
• a fully equipped test kitchen adjacent to the testing area
• an adjoining laboratory that houses a variety of instruments, including an Instron Universal Testing Machine, for measuring food texture and color

 

Services include:

• project design and management
• panelist recruiting, screening and training
• computerized data collection (Compusense®)
• statistical analysis. 
• The following general kinds of sensory tests are conducted:  discrimination tests, descriptive analysis tests with trained panelists, and consumer preference and acceptance tests.

 

See the NWRC Policy & Procedures Manual for more information on conducting research at our facilities.

 

If you have questions or would like additional information, including fee schedule and cost estimate for a proposed study, please contact us.