Sensory Evaluation Laboratory
Purdue Food Science
Our Mission is to develop human resources and to expand and transfer knowledge for the continuous improvement of the safety, quality and value of food products
Preparing the Best...
That’s what has been happening at Purdue’s Department of Food Science since 1983. Food Science at Purdue is a growth industry. Over the last ten years, student enrollment is up over 500%. Studies focus on applying basic science and engineering to convert raw agricultural commodities into edible foods and beverages that are safe, nutritious and value-added. Faculty and students work closely with the food and equipment industries to develop and apply new technologies and prepare students as tomorrow’s leaders.Our long-term goals are the same as your company’s: improving the safety and quality of foods and developing value-added products and new technologies.
To provide the future leadership for the food industry, Purdue has expanded its Food Science facilities with a new $22 million, 120,000 square foot Food Science Building Providing modern facilities to quickly respond to industry needs, the building features:
- 9,000 square foot Pilot Lab
- 36 Research & Teaching Labs
- Computer Integrated Food Manufacturing Lab
- Sensory Lab
- NMR and X-ray Crystallography
Sensory Laboratory
A key strength of the Department and the new building, the Sensory Laboratory provides sensory analysis through subjective tasting of food acceptability. Using state-of-the-art equipment and methods the Sensory Evaluation Lab works closely with our industry partners to design studies, collect data and produce statistical analysis to support R&D, Sales, Marketing and Manufacturing.Capabilities
- Trained or untrained panels
- Product profiling
- Quality monitoring
- Assessing product consistency
- Shelf-life/storage evaluation
- Assist in quality control of raw materials
- Optimize products for test markets
- Assess consumer preferences
Types of Testing
- Discrimination - triangle, preference, paired-comparison
- Descriptive
- Acceptability - hedonic, preference
Lab Facilities
- Individual tasting booths
- Controlled lighting and ventilation
- Computerized data collection
- Water filtration system
Partnering Opportunities
The Purdue Food Science Sensory Lab aggressively seeks new industrial partners with the food and equipment industries. Working closely with your staff, we focus on your needs, utilizing state-of-the- art equipment designed to provide prompt results.Partnering companies benefit from
- Prompt response
- Access to teams of internationally recognized faculty with specialized expertise
- Specialized resources for problem solving
- Access to multifaceted technology transfer programs
- Access to top food science faculty and students
- Integrated partnership opportunities
- Beta site testing opportunities
- Affiliation with a dynamic food science and engineering department
- Significant company exposure to students/public
Specific testing and research opportunities can be developed and designed as needed by your company.
For more details on how your company can benefit from working with the Purdue Food Science Sensory Lab, contact Steve Smith, at (765) 494-7706.
Purdue Food Science
A recognized leader in:
- Sensory Evaluation
- Aseptic Processing
- Carbohydrate Chemistry
- Computer-Integrated Manufacturing
- Food Safety Engineering
For More Information Contact:
Steve Smith, Pilot Lab Manager
Purdue University
Department of Food Science
745 Agriculture Mall Drive
West Lafayette, IN 47907-1160
(800) 829-3319
email: smithrs@foodsci.purdue.edu
http://www.foodsci.purdue.edu