It seems like a simple kind of question, but the quest to figure out what people like and why has led Ohio State faculty member Chris Simons and his students into the cutting edge of sensory science.

From freshly baked bread to a cup of coffee, food is a sensory experience that connects us all. When it comes to how our food is made, however, we rarely focus on the science that is used to create it ...

For the Tribune-Star Dec 24, 2021 Dec 24, 2021 A select group of culinary-minded Rose-Hulman Institute of Technology students got a healthy dose of food science and gained new perspectives about the ...

New Mexico State University’s Food Safety Laboratory, which has a long history of serving as a trusted technical and ...

UNIVERSITY OF HOLY CROSS: The University of Holy Cross has dedicated its new Brown Foundation Food Science Microbiology Research Laboratory, which will expand food science undergraduate research ...