Inside Academia: Penn State Researchers Have a Taste for Sensory Science

"The reason we need to study sensory science is because fundamentally, at the end of the day, a consumer is going to buy a food product, and a food product that doesn’t taste good will not sell well,” says John Hayes, an associate professor in the department of food science at Pennsylvania State University and director of the school’s Sensory Evaluation Center. The center enables sensory scientists, flavor chemists, process engineers, and other food product development professionals to understand how aromas, ingredients, texture, and food processing techniques affect the sensory properties of foods and to create food products that sell.
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