University of Delaware

Center for Food Sensory, Characterization, and Novel Processing (FSCNP)

The Food Sensory, Characterization, and Novel Processing (FSCN) Center is a dynamic platform connecting the University of Delaware College of Agriculture and Natural Resources (CANR) with researchers ...
Nature

Sensory Evaluation and Cross-Cultural Perception of Food Products

Recent advances in sensory evaluation have provided an increasingly sophisticated framework for understanding how consumers perceive food products. Researchers are now employing innovative ...
CNBC

AI startups want to crack open the recipe book in Big Food's test kitchens

Artificial intelligence isn't new to food R&D: McCormick, which owns brands including Frank's RedHot, Cholula and Old Bay, has been using AI in flavor development for a decade. Unilever says its ...
TMCnet

Global Sensory Testing Services Market Outlook 2026-2036: Growth Accelerated by AI Integration and Rising Demand for Consumer-Centric Product Innovation

The sensory testing services market is projected to grow from USD 2.2 billion in 2026 to USD 4.1 billion by 2036. Growth is supported by increasing reliance on consumer feedback, continuous product ...
The Digital Universe

BYU Sensory Lab gives food science, dietetic students industry experience

The BYU Sensory Lab provides services to food industry clients and allows students to have hands-on experience — beyond mashed potatoes — in food science. The BYU Sensory Lab first opened in 1986 and ...

Future Market Insights: Global Sensory Testing Services Market Outlook 2026-2036: Growth Accelerated by AI Integration and Rising Demand for Consumer-Centric Product Innovation

According to the latest market analysis by Future Market Insights, the global sensory testing services market, valued at USD 2.2 billion in 2026, is ...