How Food Production Methods Affect Food Quality and Perception
Washington State University's Sensory Science Center investigates the science behind how we enjoy and perceive food and drink products
texture
Technological Upgrades Enhance Viscometer Use
The latest viscometer features boost quality control
Making Plant Protein Look and Feel More like Whole Meat
UMass Amherst food scientists awarded grant for innovative approach to improving sensory qualities of plant-based food
Century-Old Food Testing Method Updated to Include Complex Fluid Dynamics
To make better-tasting desserts, this ultrasonic spinning rheometry method includes velocity profiling of complex liquids in food products in order to more accurately capture dynamics inside the material
Real Texture for Lab-Grown Meat
Researchers grow muscle cells on edible fibers
New, Healthier 'Butter' Spread Is Almost Entirely Water
The demand for low-fat, high-protein products has rapidly increased due to consumers' growing health awareness
Designing a Better Low-Fat Potato Chip
Researchers have developed a technique to analyze potato chips' physical characteristics from simulated first bite to swallow, which they say could be used to help formulate a tastier low-fat snack
Sensing Food Textures Is a Matter of Pressure
Despite being a key driver of the acceptance or rejection of foods, researchers point out that oral texture perception remains poorly understood relative to taste and smell
Sensory Research Digs Deep to Understand Why People like Potatoes
Findings will help restaurants and food producers make potato-based foods that better align with consumer expectations and desires
How the Brain Distinguishes Textures—from Sandpaper to Silk
Researchers discover the rich neural activity behind the sensation of touch