Local researchers have some answers. MIT scientists have discovered a population of neurons in the brain that light up whenever we see images of food. The region is located near neurons that ...

Now Edgar Chambers is out to rock the sensory world. What Chambers has in mind is a flavor tree. "Flavor is a multidimensional thing," says Chambers, a sensory and consumer behavior scientist at ...

Julien Delarue, associate professor in sensory and consumer science, emphasizes that testing food products in a realistic environment can help collect more authentic consumer opinions. Delarue’s ...

Sensory science is more important than ever in today’s quickly changing food and beverage landscape, believes Nathaniel Davis, a British-born Swiss-based sensory research professional. He’s spent over ...

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 ...

Food chemistry and sensory science are essential fields that explore the composition, properties, and sensory attributes of food. Recent research in these areas has focused on the nutritional ...

Food companies use sensory scientists to make UPFs irresistible. Professor Barry Smith, a senses expert, cut out UPFs and lost weight without trying. A professor of the senses who used to help ...